Rosemary Chicken with Tomatos

I woke up this morning craving something with really strong, woody flavor. (It's kind of embarassing to admit that I woke up thinking about what I would cook for dinner. I'm a foody for sure, what can I say?) I remembered that I had a couple of tomatoes in the fridge that were too soft for me to enjoy fresh, but were really flavorful when I bought them so I didn't want them to go to waste and was planning on using for some pomodori gratin. Then I remembered that I had a new Bialetti deep sautee pan that I got yesterday and really wanted to try out, so I thought of this dish and gave it a shot and it's great! It's a great Sunday evening meal, when you've had a chill day at home (or a day of cleaning all day, like I did today) ....

PREPARATION: 2 hrs; mostly unattended for the last 1-1.5 hrs); SERVES 3-5

5-9 Chicken thighs/drumsticks
a couple of overripe tomatoes, chopped (I used vine-ripe tomatos, so if you use plumb or some other smaller tomato you might want to use a couple of more)
fresh rosemary (about 4 sprigs - or more/less depending on how into rosemary you are)
1 large shallot, roughly chopped
4 cloves of fresh garlic
1 small yellow onion, very roughly chopped
1 small can of tomato sauce
olive oil
salt and pepper

In a deep sautee pan, heat a few shakes of olive oil (maybe 1-2 tbsps) over medium high heat. When the oil's nice and hot throw in the shallot, onion and garlic and just a shake of salt and let that sizzle till it's nice and fragrant, tossing it around in the pan a few times. Throw a few shakes of salt and crack some pepper over one side of the chicken. Brown all sides of the chicken in the skillet. Reduce the heat to medium and throw in the tomatos and any juice they've made. Give the pan a few good stirs. Pour in about 1/2 a cup of water, stir and place over med-low/low heat. Place 4-5 sprigs of garlic over the chicken. Cover and let simmer till the chicken falls of the bone - around 1-1.5hours, stiring occasionally. I served over rice, but boiled or roasted potatos would go well with it to, and a yummy green veg of course!