Chicken Fricassee With Tomatoes & Artichokes

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5 bone-in, skin-on whole chicken legs and/or breasts

-- Salt and pepper to taste

1 1/2 cups flour

2 tablespoons olive oil

1 onion, sliced

-- Pinch chile pepper flakes

2 cloves garlic, thinly sliced

1 28-ounce can whole tomatoes, drained and crushed (see Note)

1 bay leaf

4 to 6 baby artichokes, trimmed and quartered (optional; see Note)

-- Buttered pasta or polenta

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