Chicken in Tomato Sauce

Rinse the chicken legs, pat dry and cut a pocket into the sides. Rinse the sage, shake dry and pluck off the leaves. Fill each pocket with some sage leaves and a slice of prosciutto and seal with toothpicks. Season with salt and pepper and cook in hot oil in a Dutch oven until golden brown. Take out of the pot. Peel the onion and garlic, finely chop and sauté in Dutch oven until translucent. Deglaze with some wine. Rinse the tomatoes, cut out the cores and cut a cross mark into tomatoes, then scald. Remove from water, peel and cube, then add to pot. Put the chicken legs on top, cover and simmer about 45 minutes. Add more wine as needed. In the last 10 minutes, add the pine nuts and herbs to the sauce and simmer until slightly creamy.