Greek Braised Chicken with Tomatoes and Cinnamon

The rustic, homey Greek dish called kota kapama stews chicken with fragrant cinnamon, sweet-tart tomatoes and, more often than not, white or red wine. For this recipe, we use bone-in, skin-on chicken thighs and braise them in a minimal amount of liquid. This way, the chicken cooks mostly in the juices it releases. Without other ingredients to dilute the flavor, the resulting sauce is wonderfully rich and full-bodied. Kota kapama traditionally is served with orzo or other noodles, but any starchy side—from crusty bread to mashed potatoes—works well.