Recipe(tried): Provencal Chicken with Tomatoes, Olives, and Basil

We have had a few cool nights here already. It seemed like a good time to try this recipe. We have actually had it twice. The first time, after browning the chicken, I put the pan, covered, in a 350 degree oven and baked it for 45 - 60 min. The second time I made it, I made it on top of the stove, as per the directions. It turned out great both times, and is just wonderful. (This may be a good recipe to adapt to a crock pot for those who like using one). I omitted the anchovies since I'm not a fan, though DH is. I made orzo cooked in chicken stock, with some fresh basil added at the end, as a side dish. One time I made a green salad as well, and the other time, I made steamed fresh green beans. I halved the recipe and it worked out well. Leftovers reheated well and were every bit as good as when it was freshly made. IMHO, this is a must try recipe. We thought it was very good.

PROVENCAL CHICKEN WITH TOMATOES, OLIVES, AND BASIL
Serves 4
Bon App tit | July 2007

Serve with some crusty bread.

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 Ni oise olives, pitted, or 1/3 cup Kalamata olives, pitted, halved (I used Kalamata olives.)
1/4 cup thinly sliced fresh basil leaves or purple basil leaves
1 1/2 tablespoons chopped drained capers

Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over high heat. Add chicken, skin side down. Reduce heat to medium-high; cook until golden, about 5 minutes per side. Transfer chicken to platter. Pour off all but 1 1/2 tablespoons drippings. Cool skillet 2 minutes; return to low heat. Add garlic; saut 1 minute. Add tomatoes and wine. Increase heat to medium; bring to simmer, scraping up any browned bits. Cook until tomatoes are tender, stirring occasionally, about 2 minutes.

Return chicken, skin side up, to skillet. Bring mixture to boil. Cover; reduce heat to medium-low. Simmer until chicken is cooked through, about 25 minutes.

Transfer chicken to plate. Add last 4 ingredients to sauce in skillet. Bring to boil over medium-high heat. Reduce heat; simmer until sauce thickens, about 4 minutes. Spoon sauce over chicken; serve.