The chickens are browned in butter and oil, with the ham, cut in dice, the chopped onions, mixed herbs, and seasoned with salt and pepper. When nicely coloured they are moistened with the wine, the tomato purée and a little stock. The pan is covered and put in the oven till the chickens are tender. They are served with the artichoke bottoms, cooked and covered with tomato purée and with dice of fried potatoes. The sauce is poured over the chickens.