Instead of thighs I usually get chicken quarters (4 pieces). In the original of the thighs bones removed, then cut each into two parts. I do not, just cut the quarters into pieces.

In skillet over high heat, heat 2 tbsp oil and fry the chicken until Golden brown on both sides, then transfer to a plate.

In the bowl of a blender put the tomatoes, capers, olives, herbs, garlic, and cumin, grind until smooth.

In skillet, where roasted chicken, pour the wine, bring it to a boil and simmer until the alcohol smell. Pour in a saucepan the tomato mixture and bring to a boil. Season with salt and sugar to taste. Put in sauce sauteed chicken, cover and simmer for 20 minutes (for thighs with bones to increase the time in 10 minutes).

I even add some olives cut into rings.