Naxian Rooster in Red Wine Sauce (Kókoras Krasátos)

1. 1 1.…Brown the Meat: In a wide, shallow pot, heat the olive oil over medium-high heat. Sear the rooster pieces until browned on all sides. If they don't fit all at once, do this in two batches to ensure even browning and to keep the skin intact. Once browned, transfer the pieces to a platter.
2. 2 2...Sauté the Vegetables: In the same pot, add the onions and sauté for 6-8 minutes until translucent and glossy. Add the diced peppers and continue to sauté until softened.
3. 3 3...Deglaze: Return the rooster pieces to the pot. Pour in the wine and wait for about 2 minutes for the alcohol to evaporate.
4. 4 4...Add the Sauce Base: Stir in the diced tomatoes and the tomato paste. Shake the pot gently to distribute the ingredients evenly. Season with salt, pepper, and add the cinnamon stick.
5. 5 5...Simmer: Pour in enough hot water to half-cover the meat. Lower the heat to medium-low, cover with the lid, and let it simmer for about 1 hour and 30 minutes, or until the rooster is tender and the sauce has thickened.
6. 6 6...Final Checks: Taste for salt and check the texture of the meat and the sauce. If the meat is still tough, cook for a little longer, adding a bit more hot water if necessary. If the meat is cooked but the sauce is too thin, remove the meat and boil the sauce on its own until it reaches the desired consistency.