Heat a large fying pan and add the oil. Brown the chicken pieces well. Remove to a 6-quart covered stove-top casserole (I, however, used a pot). Add the garlic to the pan and sauté just a moment. Deglaze the pan with the red wine and add to the casserole. Add all remaining ingredients except the artichokes, roux, and salt and pepper. Bring to a boil and cover. Turn to a simmer and cook for 40 minutes. Add the artichokes and simmer another 10 minutes, uncovered. Stir in the roux and taste for seasoning. Careful with the salt as the pancetta is salty itself.