In a small mixing bowl, combine tomatoes, capers, olives and olive juice. Then set aside
Using paper towels, pat the chicken to dry and season with salt and pepper.
In a large deep skillet, heat the oil on medium high heat. Place the chicken on the skillet and cook for about 3 minutes on each side. Then transfer the chicken to the plate and set aside.
Using the same skillet, add onion, season with a pinch of salt and pepper and stir fry for 1 minute. Add the garlic and continue to cook for an additional 1 minute. Then stir in tomato paste, anchovy paste, oregano and Italian seasoning and continue to cook until the tomato paste turns to a brick-red color.
Add cooking wine or chicken broth and the tomato mixture into the pan, season with a good pinch of salt, pepper and red pepper flakes. Then stir to combine.
Add the chicken into the mixture and coat the chicken with the tomato mixture by flipping them a couple of times. Cover and bring it to boil. Then turn the heat to medium heat and simmer the chicken for 25 to 30 minutes. Flip the chicken at the halfway point. Cover and continue to cook until the chicken's internal temperature reaches to 165 degrees F.
Then turn off the heat, stir the balsamic vinegar into the mixture.
Serve it with your favorite pasta noodles and enjoy!