Made in the classic Provence style, this delicious dish should be accompanied by a crisp baguette, or polenta for the more adventurous.
This dish is often served with rice or slices of crusty bread, but soft polenta is also a good accompaniment. Niçoise olives are the preferred olives here; the flavor of kalamatas and other types of brined or oil-cured olives is too potent.
8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess skin and fat
1 tablespoon extra-virgin olive oil
1 small onion, chopped fine (about 2/3 cup)
6 medium cloves garlic, minced or pressed through a garlic press (about 2 tablespoons)
1 anchovy fillet, minced (about 1 teaspoon)
1/8 teaspoon cayenne
1 cup dry white wine
1 cup low-sodium chicken broth
1 can (14.5 ounces) diced tomatoes, drained
2 1/2 tablespoons tomato paste
1 1/2 tablespoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
1 bay leaf
1 teaspoon herbes de Provence (optional)
1 1/2 teaspoons grated zest from
1/2 cup niçoise olives, pitted
1 tablespoon chopped fresh parsley leaves
1. Adjust an oven rack to the lower-middle position; heat the oven to 300 degrees. Sprinkle both sides of the chicken thighs with salt to taste. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat until shimmering but not smoking. Add 4 chicken thighs, skin-side down, and cook without moving them until the skin is crisp and well browned, about 5 minutes. Using tongs, turn the chicken pieces and brown on the second side, about 5 minutes longer; transfer to a large plate. Add the remaining 4 chicken thighs to the pot and repeat, then transfer them to a plate and set aside. Discard all but 1 tablespoon of fat from the pot.
2. Add the onion to the fat in the Dutch oven and cook, stirring occasionally, over medium heat until softened and browned, about 4 minutes. Add the garlic, anchovy, and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add the wine and scrape up browned bits from the pan bottom with a wooden spoon. Stir in the chicken broth, tomatoes, tomato paste, thyme, oregano, bay, and herbes de Provence (if using). Remove and discard the skin from the chicken thighs, then submerge the chicken pieces in the liquid and add the accumulated chicken juices to the pot. Increase the heat to high, bring to a simmer, cover, then set the pot in the oven; cook until the chicken offers no resistance when poked with the tip of a paring knife but is still clinging to the bones, about 1 1/4 hours.
3. Using a slotted spoon, transfer the chicken to a serving platter and tent with foil. Discard the bay leaf. Set the Dutch oven over high heat, stir in 1 teaspoon lemon zest, bring to a boil, and cook, stirring occasionally, until slightly thickened and reduced to 2 cups, about 5 minutes. Stir in the olives and cook until heated through, about 1 minute. Meanwhile, mix the remaining 1/2 teaspoon zest with the parsley. Spoon the sauce over the chicken, drizzle the chicken with the remaining 2 teaspoons olive oil, sprinkle with the parsley mixture, and serve.