Cut the chicken into pieces, season it, dip it in flour and fry until golden in a wide frying pan containing half a finger width of olive oil. Drain it on paper towels and set it aside. Fry the finely chopped onion and garlic until golden brown in 3 tablespoons of olive oil.
Add the cleaned of seeds peppers that have been cut into medium sized pieces. Sauté them for 3-4 minutes until they change color. Add the tomatoes - peeled, seedless and chopped, and the olives - pitted and cut in half. Once the mixture boils again, add the rosemary, salt and black pepper.
Add the white wine and chicken to the dish and after it comes to a boil, cover and leave it on low heat for about 45 minutes. Add salt to taste and remove the fat before serving.