Season thighs with Italian seasoning. Brown in olive oil, 4 to 5 minutes on each side until the skin is nice and brown on both sides (dark golden brown). Render off the excess fat from the pan.
Chop onion and put in the pan and saute on low. Mince 1 to two anchovy filet and put into pan. Mince garlic and put into onion anchovy sauce. Add chicken broth, and diced tomatoes, and tomato paste. Add fresh thyme, oregano and bay leaf. Remove the skin from the thighs and place them in the sauce. Bring to a simmer for 10 minutes.
Bake for 1 hour and 15 minutes in a 300 degrees F oven. Take out after 1 1/4 hours and cook on stove until you reduce the sauce to about 2 cups. After removing from heat, remove and discard bay leaf, and add lemon juice to brighten the flavor. Add drained whole black olives. Cover and let sit for about 5 minutes before serving. Mix lemon zest with fresh chopped parsley to garnish each serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.