Chicken braised in a red sauce with cherry tomatoes and spicy peppers

Serves 4

1 whole chicken cut into 8 pieces
5 tbsp olive oil
1 onion finely chopped
2 cloves garlic minced
1 tbsp tomato paste
1 tbsp all-purpose flour
200 ml sweet red wine
200g chicken broth
400g vine-ripe pomodori tomatoes chopped
1 small, hot pepper finely chopped
1 cinnamon stick
1-2 cloves
2 whole allspice berries
2 tbsp parsley finely chopped
Salt
Freshly ground pepper

Heat olive oil in a large pot over high heat.
Sear the chicken pieces until golden brown all over. Season with salt and freshly ground pepper. Add the onion, garlic, and tomato paste. Continue sautéing for 2-3 min.
Sprinkle flour over mixture in pan. Stir flour to coat mixture thoroughly. Finish with the sweet red wine. Allow wine to boil a couple of times. Add chicken broth, chopped pomodori tomatoes, hot chili pepper, cinnamon, cloves, allspice, salt, and freshly ground pepper. Stir well.
Turn heat to low and half-cover the pot. Simmer chicken for about 1 hr 20 min. When the chicken is ready, add the chopped parsley, stir one more time, and serve.