Hen with Tomatoes

Cut the hen into serving pieces, rinse under cold water, and pat dry with paper towels. Season generously with salt on all sides.

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

In the same pot, add the finely chopped onions and cook over medium heat, stirring occasionally, until softened and translucent.

Stir in the paprika and cook for one minute, then sprinkle the flour over the onions and stir well to combine into a smooth paste.

Add the peeled, chopped tomatoes along with a pinch of sugar and enough water or stock to just cover the hen pieces. Stir to incorporate the roux into the liquid.

Return the browned hen pieces to the pot, bring the sauce to a gentle boil, then reduce heat to low, cover, and braise until the meat is completely tender and falling from the bone.

Uncover the pot for the final stage of cooking, adjust seasoning with salt and sugar, and allow the sauce to reduce to a rich, thick consistency.

Remove from heat, let the dish rest briefly, then serve hot with the thickened tomato sauce spooned generously over the hen pieces.