Hen with Sour Cream

Clean and portion the hen into serving pieces, then season generously with salt on all sides. Pat the pieces dry with paper towels to ensure proper browning.

Melt a generous knob of butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the hen pieces in batches on all sides until deeply golden, then set aside.

Return all the browned hen pieces to the pot and add just enough water or stock to partially cover the meat. Bring to a boil, then reduce the heat to a gentle simmer, cover, and braise until the hen is completely tender.

Remove the hen pieces from the pot and set aside, reserving the braising liquid in the pot. Skim any excess fat from the surface of the cooking liquid.

In a separate small saucepan, melt butter over medium heat and whisk in flour to form a smooth roux, cooking for 1-2 minutes until it turns a pale golden color.

Gradually ladle the reserved braising liquid into the roux, whisking constantly to avoid lumps, until a smooth and lightly thickened sauce forms.

Remove the sauce from the heat and stir in the sour cream until fully incorporated and smooth. Taste and adjust seasoning with salt as needed.

Return the hen pieces to the pot, pour the sour cream sauce over them, and warm gently over low heat for several minutes without boiling to allow the flavors to meld. Serve immediately.