Heat a large Dutch oven over medium-high heat, and add a bit of olive oil to the bottom.
Sear the green beans until browned, season with salt and pepper, and remove from the pan.
Heat a bit more olive oil, sear the zucchini until browned, season with salt and pepper and remove from the pan.
Season the chicken with salt and pepper, lightly toss with flour, and heat more olive oil in the Dutch oven.
Put half of the chicken in the pan and brown, then turn to brown the opposite side.
Remove from the pan, then brown the remaining chicken. Remove from the pan.
Add the onion and garlic to the pan, and brown, stirring occasionally.
Add wine to the pan, then stir to bring the brown bits from the bottom of the pan.
Reduce the wine until slightly syrupy, then add the chicken stock.
Put the chicken back in the pan, add the rosemary and thyme, bring to a boil and reduce to a simmer, then place the lid on the pot and cook for 30 minutes, until chicken is cooked through and fork tender.
Pull the thyme and rosemary sprigs from the braising liquid.
Add the chopped fresh herbs, lemon zest and juice, the tomatoes and the browned vegetables back to the pot, stir together and taste for seasoning.