Braised Chicken Thighs With Tomato, Capers, Anchovies & Olives

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28 ounce can whole peeled tomatoes, preferably San Marzano type

6 bone-in chicken thighs, skin on (about 2 1/2 pounds)

-- Kosher salt

-- Freshly ground black pepper

1 tablespoon extra virgin olive oil

3 large cloves garlic, minced

1/3 cup dry white wine

1 tablespoon capers, preferably salt packed, rinsed and finely chopped

4 anchovy fillets, finely minced

2 teaspoons dried oregano

2 dozen Nicoise olives, pitted

1 tablespoon minced Italian parsley

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