Chicken Liver with Marjoram and White Wine

Clean the chicken liver and cut it into larger pieces.

Peel the onion and garlic. Cut the onion into half-rounds, crush the garlic with the flat of a knife and chop it coarsely.

Heat oil in a pan, add the onion and the diced bacon. Let it turn translucent, add the garlic and sauté it so it becomes fragrant. Add the liver and sauté until it seals.

Then dust it with flour and sauté for a few minutes so it is not raw. Sprinkle in the marjoram, let it become fragrant (a few seconds) and pour in the broth. Stir, bring to a boil and let it braise covered for about 10 minutes.

Then remove the lid, salt, pepper and pour in the wine. Let the juices reduce by about half (it should be just a light sauce, not a thick one) and add salt to taste.

After turning it off, add the butter - just let it melt.

Rice or boiled potatoes go well as a side dish.