Chicken provencal

Ingredients

• bone-in

  skin-on chicken thighs
  8 unit
• extra-virgin olive oil
  1 tablespoon
• onion

  chopped fine (about 2/3 cup)
  1 small
• cloves garlic

  pressed through garlic press or minced (about 2 tablespoons)
  6 medium
• anchovy fillet

  minced (about 1 teaspoon)
  1 unit
• cayenne pepper
  1/8 teaspoon
• dry white wine
  1 cup
• low-sodium chicken broth
  1 cup
• diced tomatoes (14 1/2 ounces)

  drained
  1 can
• tomato paste
  2 1/2 tablespoons
• chopped fresh thyme leaves
  1 1/2 tablespoons
• chopped fresh oregano leaf
  1 teaspoon
• bay leaf
  1 unit
• herbes de Provence
  1 teaspoon
• grated lemon zest from 1 lemon
  1 1/2 teaspoons
• niçoise olives

  pitted
  1/2 cup
• chopped fresh parsley leaves
  1 tablespoon