Fricassee of Chicken, Roman Style
Serves: 4

2 Tablespoons olive oil
1 2-3 pounds chicken, cut into 8 pieces
3 cloves garlic, chopped
1 cup red wine
2 cups beef stock
1/2 cup coarsely chopped pancetta or bacon
1 cup coarsely chopped ripe tomatoes
2 teaspoon whole marjoram
1 14-oz can artichoke hearts, quartered, drained well
1 Tablespoon each butter and flour, cooked together to form a roux
salt and freshly ground black pepper to taste

Heat large frying pan and add oil. Brown chicken pieces well. Remove to 6 quart covered stove top casserole. Add garlic to pan and sauté just a moment. Deglaze pan with red wine and add to casserole. Add all remaining ingredients except artichokes, roux and seasoning. Bring to boil and cover. Turn to a simmer and cook for 40 minutes. Add artichokes and simmer another 10 minutes, uncovered. If necessary, skim fat from surface of sauce before proceeding. Stir in roux and taste for seasoning. Serve over pasta noodles or rice.