Chicken braised in deep red wine with cinnamon sticks and cloves for a Mediterranean twist.
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Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat and brown the chicken in batches until golden on all sides.
Remove the chicken from the pot and set aside; in the same oil, sauté the onions until translucent, then add the garlic and cook for 1 minute.
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly on the bottom of the pot.
Deglaze the pot with the red wine, scraping up any browned bits, and let it simmer for 3 minutes to reduce slightly.
Return the chicken to the pot and add the cinnamon sticks, cloves, allspice, and chicken stock until the meat is partially submerged.
Reduce heat to low, cover tightly, and simmer for 60 to 90 minutes until the chicken is tender and the sauce has thickened into a deep red glaze.
Discard the whole spices before serving over thick pasta (hilopites) or mashed potatoes.
