1. Heat oven to 325˚F.
2. Rub 1 teaspoon of herbs de Provence underneath the chicken thigh skin. (Loosen the chicken thigh skin by running your fingers between the skin and the meat. Often times, the skin will completely fold back like a book cover exposing the meat. Fold the skin back over the thigh after rubbing it with herbs de Provence.)
3. Season the chicken thighs with kosher salt.
4. Heat a 3-1/2 quart dutch oven or pot over medium heat until hot. Add enough olive oil to coat the bottom.
5. Add the seasoned chicken thighs to the pot, skin-side down.
6. Sear the thighs until the skin browns.
7. Remove from the dutch oven and set aside, covered.
8. Add the smashed garlic cloves and the quartered shallot to the dutch oven and sauté for a minute, or until fragrant and the garlic cloves begin to brown.
9. Add the white wine to deglaze the pan, scraping up all the brown bits that have formed on the bottom of the dutch oven.
10. Add the broth to the dutch oven.
11. Gently place the chicken thighs back into the dutch oven with the white wine and the broth, skin-side up and remove from the burner.
12. Nestle the lemon quarters into the liquid and between the chicken thighs.
13. Cover the dutch oven and place it in the oven for 20-30 minutes or until the chicken reaches 165˚F.

Optional Steps to Make Gravy

1. Once the chicken is done, strain the liquid. You should have about 2 cups of liquid. Allow the liquid to settle and skim off the fat from the top, or use a fat separator.
2. Melt the butter then add the flour to create a roux.
3. Cook the flour mixture for 2-3 minutes or until the roux achieves a blond color.
4. Slowly whisk the liquid into the roux.
5. Cook the gravy until thickened, 3-5 minutes.
6. Taste and season with kosher salt.