Wash the chicken, cut it into portions, strain and season with salt and pepper. Then saute in olive oil for 10 minutes and extinguish with wine. Chop the onions and pepper and add them into the pot. Saute them for 2-3 minutes, add a little water and boil over moderate heat for 30 minutes. Then add the peeled and boiled chestnuts and let them boil for 10 more minutes. Instead of water add two grated ripe tomatoes, if you wish.