Salt and pepper legs well. Sautee legs in olive oil on med-high heat, 5 minutes per side or until well browned. Remove from pan.
Add onions to pan and cook until translucent. Add red wine, deglaze pan. Return rabbit to pan, add herbs, tomato, and chicken stock.
Braise in oven @275 for 2 hours. Serve immediately or refrigerate overnight and re-heat.