Mince the garlic.

Combine garlic, nutmeg, salt, pepper, vinegar, and white wine in a bowl.

Whisk in olive oil to create the marinade.

Add the chicken pieces to the marinade, ensuring they are well coated.

Marinate the chicken in the refrigerator for 3 hours.

Remove the chicken from the marinade, wipe off any excess, and pat dry.

Lightly dust each chicken piece with seasoned flour.

Warm half of the olive oil in a nonstick skillet over medium-high heat.

Add the chicken and cook for 10 minutes on one side.

Turn the chicken and cook for another 10 minutes.

Remove the chicken from the skillet and drain on a paper towel, pouring off excess oil.

Return the pan to high heat, add 1 cup of water, scrape well to deglaze, and simmer until the liquid is reduced by half.

Set the deglazed pan aside.

In a heavy casserole over medium heat, warm the remaining olive oil.

Add the minced onion and cook until soft, about 5 minutes, stirring to avoid burning.

Add the minced shallots and garlic and continue cooking, stirring occasionally, for 5 minutes.

Add the deglazing liquid, tomato puree, and simmer for 5 minutes.

Add the chopped green olives, sun-dried tomatoes, and capers and stir to combine.

Simmer for 1-2 minutes, then taste and adjust seasoning with salt and pepper as needed.

Add the chicken to the casserole, turning each piece to coat with the sauce.

Cover the casserole and simmer over low heat for 40 to 50 minutes, or until a fork inserted into the thigh yields clear juice.

Serve hot with beans and rice.