Nira Rousso's Chicken With Fennel, Garlic And Currants

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1/2 cup red-wine vinegar

1/2 cup brown sugar

1/4 cup extra-virgin olive oil

10 pitted green olives, crushed

3 garlic cloves, crushed plus 2 heads of garlic, separated into unpeeled cloves

One 4-pound chicken, cut into 8 pieces

Salt and freshly ground pepper

1/2 cup dry white wine

1/2 cup water

4 small fennel bulbs, quartered lengthwise and cored

1/4 cup dried currants

1 tablespoon soy sauce

Four 8-inch pitas, warmed

Fresh sprigs of oregano, for garnish

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