Chicken Provencal with Saffron, Orange, and Basil | America's Test Kitchen

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess skin and fat
• table salt
• 1 tablespoon extra-virgin olive oil
• 1 small onion , chopped fine (about 2/3 cup)
• 6 medium cloves garlic , pressed through garlic press or minced (about 2 tablespoons)
• 1 anchovy fillet , minced (about 1 teaspoon)
• 1/8 teaspoon cayenne pepper
• 1 cup dry white wine
• 1/8 teaspoon saffron
• 1 cup low-sodium chicken broth
• 1 can diced tomatoes (14 1/2 ounces)
• 2 1/2 tablespoons tomato paste
• 1 1/2 tablespoons fresh thyme , chopped
• 1 teaspoon chopped fresh oregano leaf
• 1 bay leaf
• 1 teaspoon herbes de Provence (optional)
• 1 1/2 teaspoons grated orange zest
• 1/2 cup niçoise olives , pitted
• 1 tablespoon chopped fresh basil