Marinade chicken thighs in the 300 ml of wine along with all the spices overnight.
Heat a good splash of olive oil in a cooking pot over high heat.
Remove chicken from marinade (do not throw away marinade) and coat with flour.
Brown chicken thighs on all sides. Remove from heat and set aside.
In same cooking pot, reduce heat to medium, add another splash of olive oil (if needed) and saute the onion and garlic until softened.
Add the fresh tomato and tomato paste and cook for 2-3 minutes more while stiring constantly.
Add the chicken back to the pot and pour the martinade on top.
Add 0,5 liter of water, and season with salt and pepper. Reduce heat to medium-low and cook for about 1 hour. Or until sauce thickens.
Cut macaroni in half, and cook according to package instructions.
Serve with Greek Gruyere cheese, Romano cheese, or even Feta cheese.