Kota Kapama(Chicken Stewed In Wine, Garlic, & Cinnamon) - cooking recipe

Ingredients

1 whole chicken, cut into 8 serving pieces (2 1/2-3 pounds)
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
5 garlic cloves
1 tablespoon extra virgin olive oil
4 cups coarsely chopped yellow onions
1/2 cup dry white wine
2 cups water
1 (6 ounce) can tomato paste
1/2 cup grated mizithra cheese (may substitute Parmesan or Pecorino Romano cheese)

Preparation

Pat the chicken pieces dry with paper towels so they won't splatter in the pan. Mix the cinnamon, salt and pepper together in a small bowl. Rub the chicken pieces on all sides with mixture. Mince 3 of the garlic cloves, set aside.
Heat oil in a large, deep, 12\" cast iron skillet(or stainless steel, but you want high sides-about 3\") over high heat. Don't crowd the pieces in the pan or the chicken will steam rather than brown. If you need to, do in 2 batches.
Add the chicken to skillet and brown for 4-5 minutes on each side, moving the pieces with a metal spatula so they don't stick to the pan. When the chicken is browned nicely on all sides, remove from skillet and set aside.
Reduce heat to medium high and add onions and minced garlic. Cook for 3 minutes, stirring constantly, until onions have softemed and are a rich golden brown. Add the wine and scrape the bottom of the pan with a spoon to deglaze, loosening any brown bits.
When the wine has evaporated, add the water, tomato paste, and remaining 2 whole garlic cloves. Return the chicken to the pan. The liquid should cover about 3/4 of the chicken.
Reduce heat to low, cover skillet with a lid, and simmer for about 1 hour, or until the chicken is tender and thoroughly cooked. If the sauce gets too thick, thin with a little more water. Taste and adjust seasoning to your taste.
Great served with buttered noodles, rice, orzo, or macaroni. Sprinkle the grated cheese over the top of each serving. Enjoy!