8 Chicken thighs (with skin and bone)
1 Tbs Rice Bran Oil
sea salt and freshly ground telicherry peppercorns
3 hardneck Garlic cloves (minced)
1 can Italian plum tomatoes
1/3 cup dry white wine
4 anchovy fillets (minced)
1/3 cup Nicoise olives (pitted) or 1/3 cup Cerignola olives (pitted & quartreed)
1/4 cup thinly sliced fresh basil leaves or purple basil leaves
1 1/2 tbsp salted capers (riansed and dried)