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Artichoke & Tomato Chicken

DIRECTIONS

Select a wide, heavy sauté pan with a lid that will accommodate the chicken. Fry the pancetta or bacon in the pan over medium heat until no longer pink, 5 to 6 minutes. Remove to paper towels to drain, then crumble when cool. Pour off all but 1 tbsp of the fat from the pan.
Meanwhile, hack the breasts in half crosswise. Rinse the chicken pieces and pat dry with paper towels. Sprinkle with the salt and pepper.
Return the sauté pan to medium-high heat. Add the chicken, skin side down, and sauté, turning once, until well browned, about 4 minutes on each side.
Add the garlic. Raise the heat to high, add the wine, and bring to a boil. Add the artichoke hearts (halve them if large) with their liquid and the tomatoes. Dust the chicken with the pepper flakes and tuck in the rosemary sprigs. Bring to a boil, cover, reduce the heat to medium-low, and simmer until the chicken is cooked through, about 20 minutes.
Remove the chicken to a serving platter, arranging skin side up. Continue boiling the sauce until reduced by half, 5 to 8 minutes. Pour the sauce, vegetables, and rosemary sprigs over the chicken. Sprinkle with the crumbled pancetta or bacon and serve hot.