Provencal Chicken with Tomatoes, Olives, and Basil
['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']
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; sauté 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.
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