Arrange onions, peppers, and garlic in a roasting tin with seasoned chicken, sherry, and lemon juice.
Marinate the mixture in the fridge for at least 6 hours.
Preheat the oven to 160°C and place a rack in the lower third.
Strain and reserve the marinade liquid and vegetables, then pat the chicken dry.
Sauté chorizo in a casserole dish with olive oil for 3 minutes and set aside.
Sear the chicken skin-side down until golden-brown and set aside.
Cook the reserved vegetables until tender and reduce the marinade liquid by half over high heat.
Stir in stock and tomatoes, return chicken and chorizo, and bring to a simmer.
Braise uncovered in the oven for 45 minutes until chicken is tender.
Prep artichokes by trimming and storing in lemon water to prevent browning.
Whisk olive oil, vinegar, garlic, and spices for the salad dressing.
Thinly slice artichokes and toss with the dressing and remaining salad ingredients.
Serve the braised chicken hot with the fresh salad on the side.