Directions:
- Adjust oven rack to lower-middle position; heat oven to 300 degrees.
- Sprinkle both sides of chicken with salt.
- Heat 1 teaspoon oil in Dutch oven over medium-high heat until shimmering but not smoking.
- Add 4 chicken thighs, skin-side down, and cook without moving them until skin is crisp and well browned, about 5 minutes.
- Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate.
- Add remaining 4 chicken thighs to pot and repeat, then transfer to plate and set aside.
- Discard all but 1 tablespoon fat from pot.
- 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 pan bottom with wooden spoon.
- Stir in chicken broth, tomatoes, tomato paste, thyme, oregano, bay, and herbes de Provence (if using).
- 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, then set pot in oven; cook until chicken offers no resistance when poked with tip of paring knife but still clings to bones, about 1 1/4 hours.
- Using slotted spoon, transfer chicken to serving platter and tent with 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1963.61 Kcal (8221 kJ) | ||
| Calories from fat | 1483.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 164.85g | 254% | |
|---|---|---|---|
| Cholesterol | 404.06mg | 135% | |
| Sodium | 1292.05mg | 54% | |
| Potassium | 674.72mg | 14% | |
| Total Carbs | 44.37g | 15% | |
| Sugars | 19.53g | 78% | |
| Dietary Fiber | 5.14g | 21% | |
| Protein | 64.9g | 130% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 0.7mg | 4% | |
| Calcium | 53.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 366.25 Kcal (1533 kJ) | ||
| Calories from fat | 276.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.75g | 254% | |
|---|---|---|---|
| Cholesterol | 75.36mg | 135% | |
| Sodium | 240.99mg | 54% | |
| Potassium | 125.85mg | 14% | |
| Total Carbs | 8.28g | 15% | |
| Sugars | 3.64g | 78% | |
| Dietary Fiber | 0.96g | 21% | |
| Protein | 12.11g | 130% | |
| Vitamin C | 1.6mg | 14% | |
| Iron | 0.1mg | 4% | |
| Calcium | 10.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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