1. Sauté the carefully peeled red onions together with rosemary in olive oil until translucent. Chop the tomatoes in the blender and add the white wine. Add the tomato and white wine mixture to the onions. Add a couple of tablespoons of balsamic vinegar, a handful of raisins and two to three teaspoons of brown sugar. Allow to slowly boil down until the alcohol evaporates. Season with salt and pepper to taste.
2. Fry the chicken thighs in olive oil until crispy brown and then wrap them in strips of ham. Place the chicken thighs with the tomatoes into an ovenproof dish and bake in the oven at 200 degrees for about 30 to 40 minutes. Then leave to stand for about five minutes.
Serve the chicken thighs with pine nuts and springs of rosemary.