Place garlic cloves in a saucepan, cover with water, and bring to a boil over medium-high heat. As soon as water comes to a boil, drain garlic and discard water. Set garlic aside.
Heat olive oil in a large flameproof casserole over medium-high heat. Add the chicken in a single layer. Season with pepper, and cook until light golden brown on each side (about 10 minutes total). Remove chicken from pan and pour off excess fat. Increase heat to high, add wine to pan and reduce by approximately half (10 minutes). Return drumsticks and thighs to pan, along with garlic, chicken broth, tomatoes, and tomato paste. Bring to a boil, reduce heat to low and simmer for 5 minutes. Add breasts and continue to cook, covered, until juices from chicken are clear (15-20 minutes).
Remove chicken pieces from pan and set aside. Cover with foil to keep warm. Adjust heat to medium-high, add the olives and capers to the pan, and simmer until liquid reduces by half and thickens (10-15 minutes). (The chicken and sauce can be prepared ahead to this point and refrigerated. Bring sauce back to a simmer before continuing.)
Return chicken to pan and heat thoroughly for 5-10 minutes. Correct seasoning. Arrange chicken on a platter and drizzle sauce over top and garnish with parsley. 6 servings.