Step 1

Heat the oil in a saucepan and cook chicken in batches until browned. Remove and set aside.

Step 2

Cook onion and garlic in the same pan, stirring, until onion softens. Add rind, stock, artichokes and wine, and bring to the boil.

Step 3

Return chicken to pan, reduce heat, and simmer, covered, for 20 minutes, or until chicken is cooked through. Add olives.

Step 4

Spoon the mix into a terracotta cazuela or casserole dish. Season with salt and pepper. Bake at 180 C for 60 minutes. Check after 30 minutes to ensure the chicken stays moist. Cover with foil to ensure the chicken doesn't dry out.

Step 5

Season to taste and serve with crusty bread.