Hungarian Paprika Chicken

Ingredients :

8 chicken thighs, with skins and bones, about 2 1/4 pounds
1 tablespoon of olive oil
2 cups of onions, finely chopped
1/4 teaspoon of salt
2 tablespoons of Hungarian paprika, in the big red can!
1 14 ounce can of whole tomatoes, drained
1/2 cup of chicken broth or water
1 1/2 teaspoons of all-purpose flour, stirred together with 1 tablespoon of water
2 tablespoons of sour cream, plus additional for serving
2 tablespoons of parsley, chopped

Instructions:
Pat chicken dry. Remove skin and reserve. Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook skin until it renders about 1/4 cup fat. Discard skin with a slotted spoon.

Cook onion with salt in fat in pot over moderately high heat, covered, stirring occasionally and reducing heat if necessary, until onion is very tender but not browned, about 5 minutes.

Add paprika and cook, stirring, 1 minute. Stir in tomatoes and broth, stirring vigorously to break up tomatoes. Add chicken and simmer, covered, stirring occasionally, 10 minutes. Simmer, uncovered, until chicken is just cooked through, 5 to 10 minutes longer.

Stir flour mixture and stir into sauce. Simmer, stirring, until sauce is slightly thickened, about 2 minutes.

Remove from heat, then season with salt and stir in 2 tablespoons sour cream. Serve, sprinkled with parsley, over noodles or rice, with additional sour cream on the side.

I doubled this recipe using 8 thighs and 8 legs and served it over Amish noodles.

I found this at Joy the Baker. She has pictures posted which show the dish and believe me it's as good as it looks!

Notes:
Cooking with paprika:
To release the full flavor and aroma of the paprika you have to add it to hot lard or oil, but pay attention because it can easily get burnt because of its sugar content. Burnt paprika tastes bitter and can ruin the whole dish. To be on the safe side turn the heat under the pan to the lowest level or remove the pan from the heat while you add the paprika to the hot oil and stir the mixture continuously.