Rub the chicken thighs with salt and pepper. Heat the olive oil in a large frying pan over a medium heat and cook the thighs in batches until golden on both sides.

Remove the chicken from the pan and add the onion, mushrooms and rosemary. Cook until the onion is tender.

Return chicken to the pan and increase the heat to high, pour over the wine and allow to bubble for a minute.

Add the tomatoes, reduce the heat , cover and cook for 30 minutes until the chicken is completely cooked through. Remove the lid for last 10 minutes of cooking to reduce the sauce.