Begin by seasoning the chicken thighs generously with salt, pepper, and herbes de Provence. Let them sit for about 15 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs skin-side down and sear for 5 minutes, then flip and cook for another 5 minutes before setting aside.

In the same skillet, add the sliced onion and sauté until softened and golden, about 4-5 minutes. Add the minced garlic and cook for an additional minute.

Pour in ½ cup of dry white wine, scraping the pan to lift browned bits. Let simmer for about 2 minutes to reduce.

Stir in 2 cups of cherry tomatoes and cook until softened, about 3-4 minutes.

Return the chicken thighs to the skillet, add ½ cup of chicken broth, ½ cup of olives, and 2 tablespoons of capers, mixing gently.

Cover and reduce heat to low. Simmer for 25-30 minutes until cooked through.

Remove from heat and sprinkle zest of 1 lemon over the dish, adjusting seasoning with salt and pepper. Garnish with parsley before serving.