Chicken Provençal

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1 tablespoon cooking oil

1 chicken (about 3 to 3 1/2 pounds), cut into eight pieces

3/4 teaspoon salt

1/2 teaspoon fresh-ground black pepper

1 small onion, chopped

4 cloves garlic, minced

1/2 cup red wine

1 1/2 cups canned crushed tomatoes with their juice

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/3 cup black olives, such as Niçoise or Kalamata, halved and pitted

1 teaspoon anchovy paste

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