8 small chicken thighs (2 ¼ pounds total), rinsed and patted dry
1 tablespoon olive oil
2 medium onions, finely chopped
½ teaspoon salt plus more to taste
2 tablespoons sweet Hungarian paprika
1 14-ounce can diced tomatoes in juice, drained
½ cup low-sodium chicken stock or water
1 ½ teaspoons all-purpose flour
1 tablespoon water
3 tablespoons sour cream
2 tablespoons chopped flat-leaf parsley
- Remove chicken skin and reserve.
- Heat olive oil in 5-quart heavy pot over moderate heat until hot. Add skin and cook until it renders about ¼ cup fat. Remove skin with a slotted spoon and discard.
- Add onions and salt to pot, increase heat to moderately high, cover, and cook, stirring occasionally and reducing heat if necessary, until onions are tender but not browned, about 5 minutes.
- Add paprika and cook, stirring, for 1 minute.
- Stir in tomatoes and chicken stock. Add chicken. Cover and simmer, stirring occasionally, for 15 to 20 minutes.
- Uncover and simmer, stirring occasionally, until chicken is just cooked through, 5 to 10 minutes more.
- Stir flour into 1 tablespoon water. Then stir this mixture into pot.
- Simmer, stirring until sauce is slightly thickened, about 2 minutes. Remove from heat and stir in sour cream. Season with salt to taste. Sprinkle servings with parsley.
NOTE: Serve over egg noodles or rice with additional sour cream on side.
Five boneless chicken thighs weigh about 1 pound.