In a frying pan cook the chicken until just done. Remove from the pan and dice.
In a casserole dish add the diced chicken, onion, celery, zucchini, capsicum and olives. Sprinkle with the thyme and rosemary. Season with salt and pepper. Pour over the tinned tomatoes and white wine. Gently combine if desired.
Preheat the oven to 180 degrees C.
Cook for 30 minute or until the vegetables have softened. Serve hot with fresh bread.