Chicken Provençal

1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Season both sides of chicken with salt. Heat 1 teaspoon oil in Dutch oven over medium-high heat until shimmering. Add 4 chicken thighs, skin side down, and cook without moving until skin is crisp and well browned, about 5 minutes. Using tongs, flip chicken and brown on second side, about 5 minutes longer; transfer to large plate. Repeat with remaining 4 chicken thighs and transfer to plate; set aside. Discard all but 1 tablespoon fat from pot.
2. Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until browned, about 4 minutes. Add garlic, anchovy, and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add wine and scrape up browned bits from bottom of pan. Stir in tomatoes, chicken broth, tomato paste, thyme, oregano, herbes de Provence, if using, and bay leaf. Remove and discard skin from chicken thighs, then submerge chicken in liquid and add accumulated chicken juices to pot. Increase heat to high, bring to simmer, cover, and transfer pot to oven; cook until chicken offers no resistance when poked with tip of paring knife but still clings to bones, about 1-1⁄4 hours.
3. Using slotted spoon, transfer chicken to serving platter and tent with aluminum foil. Discard bay leaf. Set Dutch oven over high heat, stir in 1 teaspoon lemon zest, bring to boil, and cook, stirring occasionally, until slightly thickened and reduced to 2 cups, about 5 minutes. Stir in olives and cook until heated through, about 1 minute. Meanwhile, mix remaining 1⁄2 teaspoon zest with parsley. Spoon sauce over chicken, drizzle chicken with remaining 2 teaspoons olive oil, sprinkle with parsley mixture, and serve.

CHICKEN PROVENÇAL WITH SAFFRON, ORANGE, AND BASIL
Add 1⁄8 teaspoon saffron threads with wine in step 2. Substitute orange zest for lemon zest and 2 tablespoons chopped fresh basil for parsley.