Trim any excess fat and skin from the chicken then sprinkle all over with salt and pepper.
Peel and slice the shallots and garlic (both in relatively thin slices). Preheat the oven to 400F/200C.
Warm the oil in a Dutch oven or shallow casserole/brazier with a lid large enough to hold the chicken in a single layer, but relatively snugly, over a medium-high heat.
Brown the chicken on both sides as well as the ends so that it is browned all over. Remove from the pan to a plate or other dish.
Add the shallots to the pan and cook, stirring regularly, for around 3 - 5 minutes so the onions soften. Add the garlic and cook another minute.
Add the tomatoes, artichokes, olives and wine to the pan, add in the herbs and stir to mix. Then add back the chicken pieces, along with any juices that collected, nestling them in between the other ingredients so they sit in a single layer. Tuck the sprigs of thyme and rosemary down in between the chicken, as best you can.
Cover the pan with the lid and transfer to the oven. Remove the lid after about 15 minutes and cook for around 20 minutes more (around 35 minutes in total) until the chicken is cooked through. Serve warm, over rice or with crusty bread on the side.