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1
Pat the chicken pieces dry with paper towels so they dont spatter in the pan.
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2
Mix the cinnamon, salt, and pepper together in a small bowl and rub the chicken pieces on all sides with the mixture.
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3
Mince 3 of the garlic cloves and set aside.
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4
Heat the olive oil in a large, deep, non aluminum skillet over high heat.
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5
A 12-inch skillet with sides about 3 inches high will allow you to brown all the chicken pieces at once.
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6
If you dont have a skillet large enough, brown the chicken in 2 batches, using 1 tablespoon of oil for each batch.
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7
Dont crowd the pieces in the pan or the chicken will steam rather than brown.
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8
Add the chicken to the skillet and brown for 4 to 5 minutes on each side, shifting the pieces with a metal spatula so the chicken doesnt stick to the skillet.
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9
When the pieces are nicely browned on all sides, remove from the pan and set aside.
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10
Reduce the heat to medium-high and add the onions and minced garlic.
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11
Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown.
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12
Add the wine and scrape the bottom of the pan with a spatula or spoon to deglaze, loosening any browned bits.
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13
When the wine has evaporated, add the water, tomato paste, and remaining 2 whole garlic cloves.
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14
Return the chicken to the pan.
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15
The liquid should cover about three-quarters of the chicken.
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16
Reduce the heat to low, cover skillet with a lid, and simmer for about 1 hour, or until the chicken is tender and thoroughly cooked.
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17
(If the sauce becomes too thick, thin it with a little more water.)
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18
Taste and adjust the seasoning.
