Preheat oven to 300 F, with an oven rack in the lower-middle position.
Season:
- 8 bone-in, skin-on chicken thighs, trimmed
- Kosher salt
In a large Dutch oven over medium-high heat, sear both sides, working in batches:
- 1 tablespoon olive oil
- Chicken
Set chicken aside.
Discard all but 1 tablespoon of fat from the pot.
Over medium heat, soften until browned:
- 1 small onion, minced
Add, and cook until fragrant:
- 6 medium garlic cloves, minced (about 2 tablespoons)
- 1 anchovy fillet, minced (about 1/2 teaspoon)
- 1/8 teaspoon cayenne pepper
Deglaze:
- 1 cup dry white wine
Stir in:
- 1 cup chicken broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 2.5 tablespoons tomato paste
- 1.5 tablespoons chopped fresh thyme leaves
- 1 teaspoon chopped fresh oregano leaves
- 1 teaspoon herbes de Provence
- 1 bay leaf
Submerge, bring to a simmer, and transfer to oven until chicken begins to fall off the bone (~75 minutes):
- Cooked chicken (with accumulated juices), skin removed
Remove from the oven, transfer the chicken to a serving platter (or plates) and tent loosely.
Discard the bay leaf.
Stir in:
- 1 teaspoon grated zest from 1 lemon
Set the pot over high heat, bring to a boil, and cook, stirring occasionally, until slightly thickened and reduced to 2 cups, about 5 minutes.
Stir in and heat through:
- 1/2 cup pitted niçoise olives (do not substitute kalamata)
In a small bowl, combine:
- 1/2 teaspoon grated zest from 1 lemon
- 1 tablespoon chopped fresh parsley
Garnish chicken:
- Sauce
- Olive oil
- Parsley and lemon zest mixture
Serve with any one of:
- White rice, cooked with chicken stock
- Crusty french bread
- Soft polenta