Remove the chicken, rub with salt and pepper and fry with a little bit of butter. Add the coarsely diced dried meat.
Add whole garlic cloves, pearl onions and mushrooms and flambé with brandy. Add the diced tomatoes and fill up with red wine and chicken stock.
Simmer gently for about 10 minutes and thicken with a little flour butter (flour and butter mixed in equal parts). Finally, add fresh marjoram and chives.
Our tip: Fresh chives are much more aromatic than dried ones!
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