Rinse thoroughly the chicken inside out and remove giblets. In a small pan, boil chestnuts for 10 min. Cut giblets into small pieces. Use half of the olive oil to sauté the onion and giblets. Pour in wine, then add the chestnuts (cut into pieces), pine nuts, sultanas and rice. Season with salt and pepper and let them cook until rice has fully absorbed the liquid. Remove pan from heat and set aside to cool. Liberally season chicken with salt and pepper, stuff its cavity with the mixture and tie the legs together with kitchen string. Drizzle with the rest of the olive oil and 11/2 cup of water. Optional: Add lemon juice, potatoes seasoned with salt and pepper, and water. Cook in a moderate/moderately hot oven for about 1 ½ hour. Note: In case you have leftover stuffing that doesn’t fit, put it separately in aluminum foil and place it in the baking pan to cook. Bon appetit!!!