Roman Chicken - cooking recipe

Ingredients

8 pieces chicken, skinned
2 Tbsp. olive oil
4 cloves garlic, chopped
1 c. red wine
4 beef bouillon cubes, dissolved in 2 cups water
6 slices bacon, chopped
1 c. roma tomatoes, diced
2 tsp. whole marjoram
14 oz. artichoke hearts, quartered (packed in water or frozen)
1 Tbsp. butter
1 Tbsp. flour
ground pepper to taste

Preparation

Brown chicken in oil in frying pan.
Place chicken in 6-quart covered, stove-top casserole.
Saute garlic in frying pan until softened; deglaze with wine and add to casserole.
Add bouillon, bacon, tomatoes and marjoram.
Bring to a boil.
Cover and simmer 40 minutes.
Add artichoke hearts and simmer for 10 minutes.
Skim off any fat from the surface.
Combine flour and butter to form a roux and cook in a small saucepan for 2 minutes, stirring until smooth and blended.
Add roux to chicken and heat a few minutes. Add pepper as desired.