Peel the last 200g of the artichokes and cut into rough cubes, par-cook gently in salted water for 5 minutes, drain in a colander and leave to cool and evaporate excess water.
Remove the chicken from the fridge, and leave for 10 minutes to come to temperature, fry skin side down with sunflower oil in a hot pan for 2 minutes, turn over for 30 seconds.
Place back on the skin side and put into the oven at 150°C for 12 minutes.
Cut the bacon into fine lardons and fry in 50g butter until crisp, add the onions then the cooked artichokes and chestnuts.
When they are all golden, add the red wine, reduce to nothing, then add the chicken stock and reduce to a sauce like consistency.