Chicken with Tomatoes and Olives

So, how'd you like the title of this recipe?!  Original isn't it?!  I had no idea what to call this.  It's a cross between braised chicken thighs and a 'kinda' Puttanesca sauce.  Whatever it is, it's good.  The sauce get's all chickeny and thick.  It's easy and I just happen to always have these ingredients on hand.
Now, I know it calls for anchovy paste, don't be frightened.  It doesn't taste fishy at all.  It adds a depth of flavor and I really must insist you don't skimp on the anchovies.  If you don't have a can of anchovies, buy a tube of paste and I guarantee, you'll use it again.  It gives things a deep, salty flavor that you can't get from anything else.  Leave it out and you're missing out.  Just sayin'....don't argue with me on this one. I'll win.
Alternatively, you could add in a big dallop of pesto in lieu of the basil.  That would make things delish.
You could serve this over pasta but I chose to keep it simple and make crostini drizzled with olive oil.
p.s. I took the skin off my chicken once it had been cooked.  If you crisp up the skin, avoid submerging it in the sauce and it will stay a little crispier.

Chicken with Tomatoes and Olives


Serves 4 - 6

8 Chicken Thighs, bone in, skin on
1 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, chopped
1 red pepper, diced
1-2 tsp anchovy paste or 2 anchovies
2 tbsp capers, rough chopped
1/2 cup olives (black and/or green), rough chopped
2 796 ml can diced tomatoes
2 tsp dried basil or 1 tbsp fresh
2 tsp dried oregano
pinch hot pepper flakes (optional)
1/4 cup fresh parsley, chopped

Heat a large skillet (with lid) over med high heat.  Add oil.  Add chicken (lightly seasoned with salt and pepper) and sear on both sides about 2 minutes each.  Remove and set aside.  In the same skillet over med heat add the onions and garlic and saute for a minute or two.  Add the anchovy paste and let it melt into the onions.  Add the peppers.  Cook another 2 minutes.  Toss in the capers and olives then the tomatoes and finely the basil and oregano.  Simmer for 5 minutes to blend flavors.  Add the chicken and it's juices as well as the pepper flakes if using.  Put the lid on and simmer over med low for about 20 - 25 minutes or until chicken is cooked through.  If the sauce is too thick, add up to a 1/4 cup of water.  Check the seasoning.  Toss in the fresh chopped parsley and voila, dinner is served.