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1
Place the garlic cloves in a saucepan, cover with water, and bring to a boil over medium-high heat. As soon as the water comes to a boil, drain the garlic and discard the water. Repeat. Set the garlic aside.
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2
Heat 1 tablespoon of the olive oil in a large heavy flameproof casserole over medium-high heat. Add the chicken in a single layer, leaving space between the pieces. Season with salt and pepper, and cook until light golden on each side, 10 minutes total. Remove the chicken from the pan and pour off the excess fat. Increase the heat to high, add the wine to the pan, and reduce by approximately half, 10 minutes. Return the drumsticks and thighs to the pan, along with the garlic, chicken stock, tomatoes, and tomato paste. Bring to a boil, reduce the heat to low, and simmer for 5 minutes. Then add the breasts and continue to cook, covered, until the juices from the chicken are clear, 15 to 20 minutes.
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3
Using tongs, remove the chicken pieces from the pan and set aside; cover with foil to keep warm. Adjust the heat to high, add the olives and capers to the pan, and simmer until the liquid reduces by half and thickens, 10 to 15 minutes. (The chicken and sauce can be prepared ahead to this point and refrigerated. Bring the sauce back to a simmer before continuing.)
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4
Return the chicken to the pan and heat thoroughly, 5 to 10 minutes. Arrange the chicken on a platter and drizzle the sauce over the top. Garnish with parsley, and serve.
