In a large mixing bowl, combine red wine vinegar, olive oil, green olives, capers, prunes, minced garlic, bay leaves, oregano, kosher salt, and black pepper. Mix well to create a rich marinade. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate overnight to allow the flavors to develop.

The next day, preheat the oven to 350 degrees F (177 degrees C). Arrange the marinated chicken in a single layer in a roasting pan, skin-side up. Pour 1 cup dry white wine (or chicken stock) around the chicken. Sprinkle brown sugar over the skin to enhance caramelization.

Roast the chicken for 45 to 55 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C) when measured with a meat thermometer. For crispy, golden skin, broil for 2-3 minutes at the end of cooking.

In a large pot, saute fidelini pasta until brown and crispy. Add sofrito, water, and seasonings. Bring to a boil, then reduce heat and simmer until rice is cooked and fluffy.

Plate the chicken alongside the rice, spooning the pan juices and olives over the top. Garnish with fresh herbs if desired.