Mediterranean Baked Chicken

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6 tablespoons extra virgin olive oil

3 large onions, sliced

12 cloves garlic, peeled and halved

1 1/2 cups green olives, pitted and halved

3 ounces sun-dried tomatoes, thinly sliced (see Note)

3/4 cup golden raisins

1 1/2 teaspoons dried oregano leaves, crumbled

3 cups dry white wine, such as Sauvignon Blanc

3 chickens (3 1/2 pounds each), each chopped into 8 pieces

Salt and pepper to taste

3/4 cup slivered almonds

Chopped Italian parsley for garnish

2 teaspoons finely chopped orange zest

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