Rinse chicken to remove any rogue bits of bone or giblets. Dry well with paper towels, and season all sides of each piece with salt.

Heat about 2 tablespoons of oil in a large Dutch oven (or a large pan with at least 2-3-inch high sides) over medium-high heat. Brown chicken skin side down first for 7-8 minutes until really golden brown, then turn over and brown for 3 more minutes. Remove chicken to a plate (or the overturned pot lid).

Drain off all but 2 tablespoons of the fat/oil. Turn down heat to medium and add onions, and garlic to pot. Stir until garlic and onions are translucent and anchovies have completely broken down.

Turn down to heat to low and add thyme, parsley, rosé wine and 1 cup of stock to the pot. Stir to loosen brown bits from bottom of pot. Turn up heat and bring braising liquid to a boil.

Return chicken back to pot, skin side up, and pour in any juices that have wept out of the chicken and onto the plate. Add carrots, radishes, and pearl onions. Add additional stock to make sure braising liquid is at least ¾ up side of chicken if needed. Reduce heat to low, cover pot, and simmer 30 minutes, or until vegetables are tender and chicken is cooked through (thigh temperature is 165).

Remove chicken to serving plate with high sides. Simmer braising liquid with vegetables until reduced by about ⅓, about 10 minutes. Season to taste with salt and pepper. Ladle vegetables and sauce over chicken. Garnish with chopped fresh herbs.

Store leftovers in an airtight container in the refrigerator for up to two days, or freeze!