Heat a large casserole dish on a medium heat and add some olive oil.
After a few minutes add the chicken thigh pieces and cook for 8-10 minutes until browned.
Remove the chicken thighs onto a side plate then add the rosemary leaves to the casserole dish along with the red onion and fry for a few minutes.
Add the crushed garlic and continue to cook for a further 2 minutes.
Next add the chopped tomatoes, red wine and a good amount of seasoning then return the chicken thigh pieces to the casserole dish along with the additional cherry tomatoes.
Place the lid on the casserole dish, bring to the boil then reduce the heat to low and simmer for 20 minutes.
Once the time is up remove the lid and increase the heat if the sauce needs to be reduced, then serve with a mixed potato mash and some salad.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/rosemary-chicken-348/