||Season chicken with salt and pepper. Remove skin from chicken. (Or leave skin on and omit olive oil.)
||Heat olive oil in a large skillet over medium-high heat. Brown chicken about 4 minutes on each side; remove from pan
||Cook onion and garlic in skillet until softened and lightly browned. Add wine, stirring until evaporated, scraping browned bits from bottom of pan and set aside.
||Add tomatoes, capers and olives to pan. Return chicken to pan. Bring to a simmer, cover and cook 15 - 20 minutes until internal temperature of chicken is 180°F. Serve with mashed potatoes.