Hen with Tarragon

Clean and portion the hen into serving pieces, then season generously with salt on all sides.

In a large heavy pot or Dutch oven, melt the lard over medium-high heat and brown the hen pieces on all sides until golden. Remove the pieces and set aside.

In the same pot, add the finely chopped onion and sauté in the remaining lard over medium heat until soft and translucent.

Peel, seed, and roughly chop the tomatoes, then add them to the pot with the onion. Cook, stirring occasionally, until the tomatoes break down into a thick sauce.

Return the browned hen pieces to the pot, add the fresh or dried tarragon, and pour in enough water to nearly cover the meat. Stir to combine.

Cover the pot and simmer over low heat, turning the hen pieces occasionally, until the meat is fully tender and cooked through. A mature hen requires a long braising time.

In a small bowl, whisk a tablespoon of flour with a ladleful of the braising liquid until smooth, then stir the mixture back into the pot to lightly thicken the sauce.

Simmer uncovered for a few more minutes until the sauce reaches the desired consistency, adjust seasoning with salt, and serve hot garnished with additional fresh tarragon if desired.