Brown boneless chicken breasts and drumsticks in butter and oil after cutting breasts into large chunks. Brown chicken and onions then deglaze by adding the wine, broth, rosemary, gravy master, bullion, salt and pepper, and cans of tomatoes. Bring to a boil and then lower heat to simmer, covered. When chicken is well cooked, add the carrots. Stir well. Add more broth, if needed. Check carrots for doneness and serve.