Season chicken with Hawaiian Red Alaea Sea Salt and black pepper, add Coratina EVOO to hot oven proof pan and brown chicken on both sides. Remove from pan.
Add onions, bell pepper and garlic and saute for 3-4 minutes. Add tomato paste and cook for about 2 minutes. Deglaze pan with white wine, scraping up bits from bottom of pan. Stir in fire roasted tomatoes, add chicken and accumulated juices back into pan. Top with chicken stock, a pinch of salt and pepper and fresh rosemary sprigs. Place in 375 degree oven for about an hour.