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1.
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Wash the chicken under cold running water.
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Place chicken in a large bowl; cover with fresh water and sprinkle on 2 tablespoon salt.
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Refrigerate for 1 hour, to brine (this improves cooked meat's texture and moistness).
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Remove chicken from water, rinse again and dry with paper towels.
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2.
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Cut the chicken into at least 10 pieces.
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Season chicken pieces with salt and pepper and sprinkle with oregano.
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Add more oregano if desired.
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3.
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Warm oil over low heat in a 12-inch, heavy, straight-sided skillet or Dutch oven with a lid .
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Shallow fry the chicken in batches until golden brown, turning pieces gently with tongs as they brown.
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Transfer browned chicken to a platter.
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4.
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Add garlic slices to skillet, still over low heat.
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Cook gently, being careful not to brown garlic.
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Using a slotted spoon, transfer to platter with chicken.
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5.
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Squeeze the juice of lemon half into skillet.
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Add the lemon to the pan as well.
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Add the wine, vinegar, and stock.
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Increase heat to medium and bring to a boil, scraping the browned bits from the bottom of the pan.
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6.
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Return the chicken and any platter juices to the skillet.
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Bring liquid to a simmer; cover pan and braise chicken until fully cooked, about 8 minutes.
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(The small pieces will cook more quickly than the large ones, so you have to keep an eye on the pot so as not to overcook them.)
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7.
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Transfer cooked chicken to a serving platter.
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Add the rosemary, parsely, and butter to the skillet.
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Stir to combine and pour the sauce over the chicken.
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Serve immediately.
