Instructions: Heat 1/4 cup oil in a large heavy skillet over medium heat. Add the leg/thigh pieces and cook for 10 minutes. Add the breast pieces and continue to cook for about 20 minutes, turning the quarters occasionally, until meat is no longer pink. Transfer the quarters to paper towels to drain.

Heat the remaining 2 tablespoons oil in a large heavy saucepan over medium-high heat. Add the hen quarters, the garlic, rosemary and sage.

Season with salt, pepper and paprika. Cook, stirring, for 1 minute. Add the tomato, wine and olives. Cover and simmer until the sauce thickens slightly and the hen quarters are cooked through, about 15 minutes.

this fragrant dish on drizzly nights. She serves it with roasted potatoes, rice pilaf or soft polenta.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.