Wash the chicken, dab dry and cut up. Cut each chicken breast in half. Season chicken parts with salt and pepper. Wash the rosemary and shake dry. Peel 2 garlic cloves and crush them with the palm of your hand.
Place the chicken pieces, bay leaf, rosemary and garlic in a large bowl. Pour on the wine, cover and chill for about 2 hours.
Remove the chicken parts from the marinade, collecting the marinade. Dab the meat dry and turn it in flour one after the other. Heat the oil in an ovenproof pot. Fry the meat for 6-8 minutes, turning it over.
Drain the olives. Peel and slice 1 clove of garlic. Cut the sausage into pieces. Remove meat from the pot.
Fry the garlic and sausage in the hot frying oil for 2-3 minutes, turning. Add olives and tomatoes to the pot, cut tomatoes roughly with a wooden spoon. Put meat and marinade into the pot, bring to the boil and cover in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
manufacturer) braise for about 1 1/2 hours.
Drain the artichokes. Approx. 20 minutes before the end of the stewing time, add the artichokes to the casserole dish and finish cooking. Take the pot out of the oven and season the ragout with salt, pepper and sugar.
Wash tarragon, shake dry, pluck leaves and chop finely. Arrange ragout, sprinkle with tarragon.