Provencal Chicken with Tomatoes, Olives, and Basil - Adapted from Bon Appetit

This is a great use for fresh basil in the summer. Start by browing 4 chicken thighs in 2T olive oil and 1T butter. When they are browned, remove from the pan and add 2C diced tomatoes, 1/3C dry white wine, and 3 minced garlic cloves. Scrape the bottom of the pan to incorporate any brown bits remaining after cooking the chicken. Return the chicken to the pan, cover, and place in a 300 F oven for about an hour. The chicken should be very tender. Place the chicken in a warming oven while you add 1/3C sliced kalamata olives, 1/4C chopped fresh basil, 1 1/2T capers and 2 anchovie filets finely chopped to the tomato mixture. Simmer the sauce to reduce its volume in half. In the meantime, prepare your favorite pasta according to package directions. Drain the pasta and mix with the reduced sauce. We served the chicken with steamed broccoli, crusty bread and a bottle of chilled dry white wine.