Long Cooked Hen in Tomato Sauce
Savor the rich, comforting flavors of this Long Cooked Hen in Tomato Sauce, a timeless dish that transforms a simple stewing hen into a tender, fall-apart masterpiece. Slow simmered for hours, the hen absorbs the essence of a fragrant tomato sauce infused with dry red wine, aromatic herbs like oregano and thyme, and a touch of sweetness from carrots and sugar. The sauce, thickened to perfection, coats the hen in a velvety embrace, making it an ideal pairing for crusty bread, hearty pasta, or creamy polenta. Perfect for cozy family dinners or gatherings, this slow-cooked recipe delivers robust flavors with minimal prep time, allowing the magic to happen gently on the stove. Whether you're exploring traditional home-cooked meals or looking for a dish that fills your kitchen with mouthwatering aromas, this recipe is a soul-warming delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds stewing hen (whole or quartered)
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 4 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 1 cup dry red wine
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sugar
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the hen and pat it dry. If using a whole hen, cut it into quarters. Season with 1 teaspoon of salt and the black pepper.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the hen pieces on all sides until golden brown, about 10 minutes. Work in batches if necessary to avoid overcrowding. Remove the hen and set aside.
In the same pot, reduce the heat to medium and add the onion, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the tomato paste and stir to coat the vegetables. Cook for 1-2 minutes to deepen the flavor.
Deglaze the pot by pouring in the red wine. Scrape the bottom of the pot with a wooden spoon to release cooked-on bits. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the crushed tomatoes, chicken stock, bay leaves, oregano, thyme, sugar, and the remaining 0.5 teaspoon of salt. Mix well.
Return the hen pieces to the pot, submerging them in the sauce. Bring the mixture to a gentle simmer.
Cover the pot and reduce the heat to low. Cook for 3.5 to 4 hours, stirring occasionally, until the hen is incredibly tender and the sauce is thick and rich.
Remove the bay leaves and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped parsley if desired. Pair with crusty bread, pasta, or polenta for a complete meal.
Nutrition Facts
Calories |
5032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.9 g | 415% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1494 mg | 498% | |
| Sodium | 6250 mg | 272% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 56.4 g | ||
| Protein | 368.6 g | 737% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 7655 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
