In a large bowl, mix 100 grams of pitted black olives (main), 100 grams of pitted prunes, 50 grams of capers, 4 minced garlic cloves, 2 tablespoons of dried oregano, 1/4 cup of red wine vinegar, 1/4 cup of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Add 1 kg of chicken pieces (main) to the bowl and mix well, ensuring the chicken is well coated with the marinade. Cover and refrigerate for at least 4 hours or overnight for better flavor absorption.

Preheat your oven to 180°C. Transfer the marinated chicken along with the marinade to a large baking dish, arranging the chicken pieces in a single layer. Pour 1/2 cup of white wine over the chicken.

Bake the chicken in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the internal temperature reaches 75°C. Baste the chicken with the pan juices halfway through the cooking time.

Once the chicken is cooked, transfer it to a serving platter. Sprinkle with 2 tablespoons of chopped fresh parsley and serve with steamed rice or crusty bread.