Chicken in Olive and Tomato Sugo

Cut the chicken into 8 pieces.

Rinse the tomatoes, blanch, peel and cut into pieces. Peel garlic and the onion and finely chop. Rinse the capers.

Heat 3 tablespoons olive oil in a large pan and fry the chicken pieces until browned, turning occasionally. Add onion and garlic and cook briefly. Add red wine, let moisture evaporate briefly, then add the tomatoes. Season with salt and pepper. Bring to a boil briefly, then reduce the heat, cover and simmer over low heat for 40 minutes.

10 minutes before end of cooking, add thyme, capers and olives. Add water if needed to prevent scorching.

Remove the pan from the heat and season with salt and pepper. Stir in pine nuts and sprinkle with basil leaves. Cover and let stand for 5 minutes.