Saeson with salt and pepper and brown with butter-oil mixture. Remove the chicken and sautéed the vegetables of the aromatic garnish. Add back the chicken, the bouquet garni and the vinegar. Cover with a lid and reduce to ¾. Cover with white chicken stock. Bake in the oven at 160°C or on the stove.
Remove the chicken and reduce the liquid if required. Mix the tomato paste, mustard and flour together. Thicken the sauce with the mixture. Add the tomato fondue and the double cream. Rectify the acidity and the seasoning. Pour the sauce through a fine sieve directly on the chicken pieces. Heat up gently 10 minutes prior serving.
Liver mousse cakes
Remove the nerves from the livers. Mix in the blender with the flour and garlic. Incorporate the eggs, the chicken jus, cream and milk with a whisk. Season with salt, pepper and gratted nutmeg. Pour through a sieve and allow resting.
Brush individual baking moulds with soft butter and divide the mixture. Cover with a foil and bake in hot water bath in the oven at 160°C.
Platting
Place the liver cakes and the chicken on the plates. Spoon generously the sauce over the chicken. Add dices of tomatoes and fresh herbs.