Recipe: Patitsatha (Chicken in Tomato-Wine Sauce with cinnamon and cloves) (Corfu-Greece)

PATITSATHA (CORFU)
adapted from: A Kitchen in Corfu by James Chatto

1 large chicken, cut in large pieces
1/4 cup olive oil
2 large onion, sliced
3 cloves garlic, finely chopped
2 pounds ripe tomatoes, chopped
3/4 cup water
1/2 cup red wine
1 tablespoon wine vinegar
2 medium bay leaves
3 whole cloves
1 pinch cinnamon
salt to taste
paprika to taste
1 pound spaghetti
parmesan cheese to taste

Brown chicken in oil.

Add onions and saute until browning.

Add garlic. Saute for 2 minutes.

Add tomatoes and remaining ingredients except pasta and cheese. Let simmer for 30 minutes.

Cook pasta as directed; drain.

TO SERVE:
Top spaghetti with the chicken mixture. Pass the parmesan.