Chicken with Chestnuts, Rice Pilaf (from a box *hides*) and Orange Olive Salad

I love chestnuts!  I love them even more when they come already roasted in a jar and I don't have to do any work to eat them.  They're a rare find at the grocery store so I always stock up when I see them.  Chestnuts are a great food to eat when it's $&*@$ freezing outside.  This is pretty simple dish, there aren't a lot of ingredients, but the onions cook for a while, then the chicken cooks for a while, then the sauce cooks for a while.  So, this isn't really a work night meal unless you don't mind returning to the kitchen at various intervals to prod the contents of the pan.  Since the main dish requires a bit of attention, I decided to make rice pilaf from a box as a side dish.  The salad, which I didn't get a good picture of, is fabulous if, like me, you love sour things.  It's heavily adapted from a recipe from a Moroccan recipe in the New Book of Middle Eastern Food by Claudia Roden.  The chicken is slightly adapted from the Moroccan section of Arabesque, by the same author.