Name: Provencal Chicken with Tomatoes, Olives, and Basil
Yield: Makes 4 Servings
Ingredients: 8 chicken thighs with skin and bone (about 2 1/2 pounds); 1 tablespoon extra-virgin olive oil; 3 garlic cloves, minced; 1 1/2 pounds plum tomatoes, seeded, diced (about 3 cups); 1/3 cup dry white wine; 4 anchovy fillets, minced; 1/3 cup Niçoise olives, pitted, or 1/3 cup Kalamata olives, pitted, halved; 1/4 cup thinly sliced fresh basil leaves or purple basil leaves; 1 1/2 tablespoons chopped drained capers

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