Hen with Olives

Clean and portion the hen, then lightly coat the pieces in flour, shaking off any excess. Heat oil in a large heavy-bottomed pot over medium-high heat and brown the hen pieces on all sides until golden.

Remove the browned hen pieces and set aside. In the same pot, finely chop the onions and sauté them in the remaining oil over medium heat until soft and translucent.

Return the hen pieces to the pot and add the tomato sauce, bay leaf, and a lump of sugar to balance the acidity. Stir to combine all the ingredients evenly.

Pour in the vinegar or wine and enough water to nearly cover the hen pieces. Season with salt, bring to a boil, then reduce the heat to a gentle simmer.

Cover the pot and braise the hen slowly over low heat, turning the pieces occasionally, until the meat is very tender and beginning to fall from the bone.

Pit the black olives if necessary and add them to the pot during the last 20 minutes of cooking to allow them to infuse the broth without becoming too soft.

Taste the broth and adjust seasoning with salt, an additional splash of vinegar, or a pinch of sugar as needed to achieve a balanced, slightly tangy flavor.

Remove the bay leaf and serve the hen pieces in deep bowls with the rich olive-tomato broth ladled generously over them, accompanied by crusty bread or polenta.