Chicken Thighs Provençal

Sprinkle chicken with 1 ⁄2 teaspoon salt. In nonreactive 5-quart Dutch oven, heat 1 teaspoon oil over medium-high heat until very hot. Add half of chicken and cook until golden brown, about 5 minutes per side. With tongs, transfer chicken pieces to bowl as they are browned. Repeat with 1 teaspoon oil and remaining chicken. Reduce heat to medium. To drippings in Dutch oven, add remaining 1 teaspoon oil, red and yellow peppers, onion, and remaining 1 ⁄4 teaspoon salt. Cook, stirring frequently, until vegetables are tender and lightly browned, about 20 minutes. Add garlic; cook 1 minute longer. Return chicken to Dutch oven. Add tomatoes with their juice, thyme, fennel seeds, and orange peel; heat to boiling, breaking up tomatoes with side of spoon. Reduce heat; cover and simmer until chicken loses its pink color throughout, about 15 minutes. Transfer to serving bowl and sprinkle with basil to serve. Makes 8 main-dish servings. Nutritional information is based on one serving.