Season chicken thighs with salt and pepper on both sides and bring a wide skillet to medium heat.

Drizzle with olive oil and place chicken thighs in the skillet, skin side down and cook until skin is golden brown, about 5-7 minutes. Then turn over and cook the other side for 3-4 minutes.

Once both sides of chicken are browned, remove and set aside on a plate. (The chicken will still be undercooked at this point).

In the same skillet, add anchovy filets and saute in the chicken fat until dissolved. Stir in garlic and saute for 1 minute. Add calabrian chiles and give everything a good stir.

Pour i red wine and use a spatula to scrape off any meaty bits from the pan. Allow wine to reduce for 2-3 minutes.

Pour in crushed tomatoes and give the sauce one more stir.

Nestle the chicken into the sauce, skin side up and scatter cappers and chopped olives around the chicken.

Reduce to a simmer and continue cooking until chicken is cooked all the way through, about 10 minutes. The sauce should have chickened and chicken become very tender.

Once done, remove from heat and serve chicken with puttanesca sauce.