How to make
Sprinkle the chicken meat with a little black pepper and braise on all sides in a large pot. Take the braised meat out, put the livers in its place and braise them.
Take the livers out to where the chicken meat is, pour a little more oil in the pan if needed and braise the finely chopped onions, grated carrots, several garlic cloves (optional). Add the meat to them and pour in a little wine.
Once it evaporates, add the tomatoes, which you've ground ahead of time. Let the dish simmer until the sauce is reduced and the meat is fully ready.
Salt to taste, add the rest of the spices and boil another 10 min. If you feel that the sauce is too runny, thicken it with 1 tbsp flour, diluted in a little cold water.
When serving, sprinkle the chicken stew with chopped parsley.
