Olive Paste

• 1/3 cup pitted Castelvetrano olives
• 1/3 cup pitted prunes
• 1/4 cup extra-virgin olive oil
• 1/4 cup dry white wine, such as sauvignon blanc
• 4 garlic cloves
• 2 tablespoons capers, drained
• 1 tablespoon dried oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

Chicken

• 3-4 pounds bone-in, skin-on chicken drumsticks and thighs
• 1 cup chicken stock
• 1/3 cup dry white wine, such as sauvignon blanc
• 1/3 cup pitted Castelvetrano olives, halved
• 1/3 cup pitted prunes, roughly chopped
• 1 tablespoon capers, drained
• 1 tablespoon light brown sugar
• 1 teaspoon kosher salt
• 2 tablespoons finely chopped fresh flat-leaf parsley leaves
• 2 tablespoons unsalted butter