The recipe is okay but pretty bland. I seasoned the chicken with sage, thyme, sea salt flakes, and fresh ground pepper before browning, knowing I needed to boost the flavoring. Just wasn't crazy with the taste of the vinegar and artichokes. Since I prepared creamer potatoes, I made a flour-based gravy from the broth that added some texture and taste. Surprisingly, I did enjoy the tang established by thr=e tomato paste. A one-time effort.
One of my all-time favorite recipes; very unique and delicious.