This is a much-simplified version of Portuguese frango na púcara, or chicken cooked with wine and tomatoes in a terra cotta pot. The recipe couldn’t be much easier, but the flavors are complex and smoky. Tawny port is key for depth and richness in the sauce. Bone-in chicken thighs, leg quarters or breasts all work well, but if using breasts, select ones no larger than 12 ounces apiece or they may not fit comfortably in the pot and may be slow to cook. Serve with roasted potatoes and plenty of crusty bread.