Instructions: Rinse the hen pieces and dry well. Season aggressively with salt and pepper. In a large, heavy-bottomed pot, heat the oil over high heat until smoking. Sear the hen pieces until browned on all sides. Add the white wine and vinegar and allow to completely evaporate, turning the meat to coat with the liquid.

Add the capers, olives, diced prosciutto, anchovies and the tomato paste and cook 5 minutes. Add the Brown Chicken Stock and bring to a boil. Lower the heat and simmer 30 minutes, until the hen is cooked through. Season with salt and pepper, stir in chives and serve, drizzling real vinegar over each portion tableside.

This recipe yields 6 servings.

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