1 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.

2 Meanwhile, hack the breasts in half crosswise. Rinse the chicken pieces and pat dry with paper towels. Sprinkle with the salt and pepper.

3 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.

4 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.

5 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.