Sprinkle the chicken drumsticks with salt and pepper. Heat 2 tbsp of oil and cook the drumsticks on med/high heat for about 8 minutes. Turning as needed, until browned on all sides. Transfer to a plate.
Add remaining 1 tbsp oil to the pan. Add the onion and sauté until it begins to soften. Add garlic, mushrooms and bell pepper and sauté for 3 minutes. Add tomato paste and stir. Pour in the wine (optional), bring to a boil. Add the crushed tomatoes, bay leaf and rosemary and bring back to a boil. Return the chicken to the pan. Let it simmer for about 20 minutes. Make sure the chicken is tender.
When fully cooked remove the bay leaf and rosemary. Season with salt and pepper.
In the mean time cook your favorite pasta and serve with a green salad!