Season the chicken all over with salt. I recommend doing this by eye knowing the "saltiness" of the salt you use, but if you need a rough guide, try 1/2 tsp per pound of chicken.
Heat up a 5-quart ovenproof braiser pan* over medium high heat, and add the chicken thighs to the pan, skin side down. I personally do not grease the pan, as so much renders from the skin itself. Cook for 8-10 minutes until the skin is deeply golden, then flip over and cook on the other side for 1 minute. Remove the chicken from the pan, leaving the fat and brown bits in the pan.
Reduce the heat to medium low, and add the onion and fennel to the pan. Saute for 10 minutes until softened, then add the garlic and saute for 1 more minute, until fragrant.
Add the white wine to the pan, and increase the heat to medium high. Simmer for 2 minutes. Add the olives, crushed red pepper, lemon peel strips, bay leaf, thyme, and chicken stock, and bring to a boil.
Return the chicken to the pan skin-side up and place in the oven to cook uncovered for 20 minutes, until the chicken is cooked through (I check for a doneness temperature of 175F).
Turn the broiler to high, and cook the chicken for about 2-4 minutes to brown and crisp up the skin (watch carefully). I recommend leaving the pan on the middle rack of the oven so it's not too close to the broiling element. This helps the skin brown more evenly. Serve promptly and enjoy!
*If you don't have a braiser, you can also use a high-sided ovenproof skillet. The bigger the better. If you're cooking 8 chicken thighs, they will need to sit in a single layer, and you'll probably need a 12" to 14" pan for that.