The good thing about making dishes like these is that I don't have to use much effort and the oven does everything. The idea is to slowly cook the chicken till tender and succulent while still retaining the juiciness of the grape tomatoes, that adds to the richness of the gravy. The presence of a little paprika gave the gravy a redder hue and very subtle.
1 sprig of rosemary, chopped
12 black olives (each cut into half)
12 grape tomatoes
1 large red onion, halved & sliced thinly
4 pips of garlic, minced
3/4 cup tomato paste
1/2 cup dry white wine
1 tsp sweet paprika
Salt & Pepper
1)Remove the fat and sinew from the chicken quarters and cut them into 3 parts each. Wash and pat dry. Marinate with the rosemary, paprika, salt & pepper and 1 tbsp of olive oil for 2 hours in the fridge.