This recipe is 5 stars and is delicious! My family gave it rave reviews and I didn't change a thing. If you want to save time, have your meat counter or butcher cut up the whole chicken into 10 pieces for you, so that step is already done.
I love this recipe and made one modification. I sliced the onion and fennel (because I didn't read the recipe carefully the first time) and it was fabulous. I actually think I will keep making it this way since the fennel/onion become like a pasta base and hold the sauce very well. Since I can't have pasta this satisfied my cravings immensely. Also, I tripled the fennel/onion/artichoke - prefer more veggies to protein and it worked out beautifully.
Have made this dish several times and it is delicious! I usually get outside on the grill side burner to do the initial searing -- keeps the house from smelling the next morning.
This was reminiscent of a favorite dish my father used to make, and I loved it. Decadent, rustic and yet not difficult to execute at all. The fennel and artichoke together is a winner, and the lovely sauce that remains is delicious! THANKS for bringing me all those memories with this tasty dish.