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.
