Pat chicken thighs completely dry with paper towels - this is crucial for crisp skin. Season both sides generously with salt and pepper. Heat olive oil in a large deep skillet over medium-high heat until shimmering. Add chicken skin-side down and cook without moving for 6-7 minutes until the skin is deeply golden and releases easily from the pan. Flip and cook 3 minutes more. Transfer to a plate; the chicken will not be cooked through yet.

Pour off all but 1 tablespoon of fat from the pan. Reduce heat to medium and add sliced onion. Cook for 5 minutes, stirring occasionally, until softened and starting to caramelize at the edges. Add garlic and cook 1 minute until fragrant.

Pour in white wine and scrape up all the browned bits from the bottom of the pan with a wooden spoon. Let bubble for 2 minutes to reduce slightly. Stir in tomatoes with their juices, olives, and herbes de Provence. Bring to a simmer.

Nestle chicken thighs skin-side up into the sauce, making sure the skin stays above the liquid so it stays crisp. Cover and reduce heat to low. Simmer for 25-30 minutes until chicken is cooked through and tender, with an internal temperature of 165F.

Remove from heat and let rest 5 minutes. Taste sauce and adjust seasoning. Spoon sauce over chicken and sprinkle with fresh parsley. Serve directly from the pan with crusty bread or over buttered egg noodles.