PAPRIKA CHICKEN

8 chicken thighs with skin and bones (2-l/4 lbs.)
l tbsps. olive oil
2 cups finely chopped onions
l/4 tsp. salt
2 tbsps. paprika
l l4-oz. can whole tomatoes, drained
l/2 cup chicken broth
l-l/2 tsps. flour stirred together with l tbsps. water
2 tbsps. sour cream, plus additional for serving
2 t bsps. chopped fresh parsley
Pat chicken dry. Remove skin and reserve. Heat oil in a 5 qt. heavy pot over mod. heat until hot, then cook skin until it renders about l/4 cup fat. Discard skin with slotted spoon. Cook onion with salt in fat in pot over mod high heat, covered, stirring occasionally and reducing heat if necessary until onion is very tneder but not browned, about 5 mins. Add paprika and cook, stirring l min. Stir in tomatoes and broth, stirring vigorously to break up tomatoes. Add chicken and simmer covered stirring occasionally, l0 mins. Simmer uncovered until chicken is just cooked through, 5 to l0 mins. longer. Stir flour mixture and stir into sauce. Simmer, stirring, until sauce is slightly thickened, about 2 mins. Remove from heat then season with salt and stir in 2 tbsps. sour cream. Serve sprinkled with parsley over noodles or rice with additional sour cream on the side.
Chicken can be prepared without the sour cream 2 days ahead and cooled, uncovered, before chilling, covered. Serves 4 Gourmet De.c 2000