Here's What You'll Need
chicken thighs, olive oil, salt, black pepper, garlic, anchovy fillets, capers, red pepper flakes, tomato paste, canned tomatoes, olives, parsley, basil
Pat the chicken dry, season on both sides with salt and pepper. Heat olive oil in a skillet. Add chicken thighs skin side down. Cook until golden and crispy.
Use tongs to carefully flip the chicken thighs over, then cook an additional 4-5 minutes, or until browned on the second side. Transfer chicken to a plate.
To the pan, add garlic, anchovy fillets, capers, and red pepper flakes. Cook, until garlic is browned and anchovies have dissolved into the sauce.
Stir in tomato paste until dissolved, then pour in whole tomatoes. Crush with the back of a wooden spoon. Add water and olives, then stir to combine.
Return the chicken thighs to the skillet, skin side up. Reduce the heat to a simmer, then cook about 20 minutes.
Sprinkle with finely chopped parsley and fresh basil, then serve immediately.