Preheat oven to 350 degrees Fahrenheit. Arrange chicken in a large rectangular Pyrex dish or disposable 9×13-inch pan.

In a medium-sized saucepan, combine wine, brown sugar, olive oil, parsley, balsamic vinegar, crushed bay leaves, garlic, and basil. Bring to a boil and then pour over chicken. Cover chicken and bake in preheated oven for 45 minutes.

Meanwhile, heat oil in a frying pan and sauté onion over medium heat until golden, five to seven minutes. Slice the artichokes in half and add to the pan. Add the sun-dried tomatoes and sauté over a medium-low flame for about five minutes.

Remove chicken from oven and spoon sun-dried tomato and artichoke mixture over it. Cover and bake an additional 20 minutes.