Preheat the oven to 400 degrees F.
Season the chicken thighs with salt and pepper.
Heat olive oil in a large oven-safe skillet. Add chicken thighs, skin side down, and let them cook untouched on medium-low heat for 7-8 minutes.
Flip them over, sprinkle with Herbes de Provence and dried thyme, and add sliced onions, garlic, olives, and cherry tomatoes. Pour the wine around the chicken.
Place the skillet in the oven and braise uncovered for 1 hour.
Remove and let it cool. Serve hot with a baguette, rice or polenta.
