Place chicken pieces and giblets in a 2 1/2 quart casserole; add boiling water, lemon juice, and salt.
Cover, cook in Radarange oven 10 minutes, turn dish 180° after 5 minutes cooking.
Pour chicken broth into a 2 cup measure.
Set chicken aside in a bowl, cover.
Add onions and oil to the 2 1/2 quart casserole; cook in oven 5 minutes, stirring halfway through cooking.
Stir tomato paste and seasonings into hot broth, smoothing out lumps, and add to onions in the casserole.
Cook in oven 3 minutes.
Stir.
Add cornstarch to red wine, stirring constantly to make a smooth paste, and add to hot chicken broth mixture.
Cook in oven 1 minute, stir well.
Add chicken pieces, spooning sauce over so that pieces are well coated.
Cover, cook in oven 10* minutes.
Turn dish 180° after 5 minutes cooking time.
Add eggs, warm in oven 1 minute more.
For the authentic touch, serve with fluffy hot rice and dry cottage cheese.