Chicken Arrabiata

In a large deep saucepan on medium heat, add the sliced onion until soft, about 5-7 minutes. Set the onion aside.

Raise heat to medium high and add olive oil and brown the chicken for 8 minutes total, flipping once halfway. You can do this in batches. 

Add the artichokes and return the caramelized onions and stir for 2 minutes.

Pour in the arrabiatta sauce and sprinkle the rosemary, two bay leaves, salt and pepper.

Cover for about one hour. Stir occasionally. 

Garnish with parsley.