Place the chicken thighs in a bowl of water with the vinegar. Put 6 tablespoons of olive oil and finely chopped onion in a large, unheated frying pan. Place over medium heat and allow the onions to sauté for about 10 minutes.
Drain the chicken and add it to the pan.
When the chicken is browned on both sides, add salt and pepper to taste and the white wine. Cook slowly for about 20 minutes, covered.
Add the pignoli nuts and the raisins and stir. Cover again and allow to simmer together for 10 minutes more.
Before removing from the heat, add the olives, sage, and rosemary, all finely chopped.
Let the dish sit for 20 minutes and serve.