Cut the chicken into pieces, perhaps skin it, and place it in a deep baking dish. Spread all the ingredients for the marinade evenly over it, add enough wine to cover the chicken pieces. Cover and leave in the refrigerator for a day. Then pour off the marinade, bring to the boil, strain. Dry the chicken pieces with kitchen roll, dust lightly with flour and fry in hot oil on all sides, remove. Lightly steam the tomato puree in the frying pan, add the marinade, season and repeatedly add the garlic cloves and the chicken pieces. Cook everything for about
40 min. with closed lid on low heat. Sauté the liver in a little butter, pass it through a sieve and add it to the sauce at the end, do not make it again. Garnish the dish with orange slices, if desired.*
Our tip: Use your favorite red wine for cooking!
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