Heat the olive oil in a dutch oven over medium to medium-high heat.
Season the chicken pieces with salt and pepper and then add to the hot oil, in batches if necessary, to brown. Set browned chicken aside.
Add more oil to the pot if necessary, and then add the onions, cooking until tender.
Stir in the garlic and tomato paste until the garlic is fragrant. Add the wine and deglaze the pan, being sure to scrape up the yummy browned bits. Cook until the wine and tomato paste are well incorporated.
Add the water, parsley, bay leaf, and cinnamon. Adjust salt and pepper to taste. Add the chicken and any accumulated juices back into the pot. Bring to a boil, then reduce to a low simmer and simmer, covered, for 45 minutes.
Season to taste. Add the potatoes and cook until fork tender, adding more water if necessary.