Recipe by chef Nikolaos Photiadis, Messinian Gastronomy Seminars 2017
In a deep pan, heat the olive oil. Roll the chicken pieces in flour and cook until browned. Add the onion and garlic and sauté on low heat, then add the laurel leaves, allspice, cinnamon and tomato paste, and douse with wine. Add salt, pepper, and the sugar, and cook with the lid off, until half of the wine evaporates. Then add the grated tomato, cover with lid and cook on low heat for about 35 minutes. If the chicken is already cooked, remove and allow the sauce to thicken. When it is ready, return the chicken in the sauce, add the olives and sprinkle with the cheese pieces. Stir very carefully until the cheeses are half melted and remove from heat.
See chef Nikolaos Photiadis cooking the recipe here.