Cut the Whole Chicken into serving pieces, pat dry, and season generously with Salt and freshly ground Black Pepper.
Heat a generous splash of Extra-Virgin Olive Oil in a large, heavy pot or Dutch oven over medium-high heat.
Working in batches so as not to crowd the pan, brown the chicken pieces on all sides until nicely colored; transfer the browned pieces to a plate and set aside.
Reduce the heat to medium and add the chopped Onions to the pot; cook until soft and translucent, then add the minced Garlic and cook for another minute until fragrant.
Pour in the Dry Red Wine to deglaze the pan, scraping up any browned bits, and let it reduce by about half so the raw alcohol cooks off and the flavor concentrates.
Stir in the Canned Crushed Tomatoes and a spoonful or two of Tomato Paste to deepen the sauce, mixing well to combine.
Add enough Chicken Stock to nearly cover the chicken when returned to the pot, then stir in a stick of Cinnamon, a few Allspice Berries, and the Bay Leaves. Sprinkle in a little Sugar to balance the acidity and bring the sauce together.
Return the browned chicken pieces to the pot, nestling them into the sauce. Bring to a gentle simmer, then reduce the heat to low, cover, and cook until the chicken is tender and cooked through, about 35–45 minutes. Uncover for the last 10–15 minutes if you want the sauce to thicken and concentrate.
Taste and adjust seasoning with additional salt and pepper if needed, remove the whole cinnamon stick, bay leaves, and allspice berries, and finish by stirring in chopped Fresh Parsley for a bright, fresh lift.
Serve the Kokoras Krasatos hot, spooning plenty of the glossy wine-tomato sauce over the chicken and alongside crusty bread, rice, or mashed potatoes to soak up the delicious juices.
