2 - 2 1/4 lbs. chicken thighs, with skins and bones
1 tablespoon of olive oil
2 cups of onions, finely chopped (about 2 small ones)
1/4 teaspoon of salt
2 tablespoons of sweet Hungarian paprika (or a mixture of sweet and smoky or sweet and hot)
14 oz. can of whole tomatoes, drained
1/2 cup of chicken broth or water
2 tablespoons of sour cream, plus more for serving
2 tablespoons of parsley, chopped
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. Remove chicken skin and set aside.
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. Check by cutting a small incision and making sure it's not pink. (Note: My chicken took longer than 10 minutes).
Remove from heat, then season with salt and stir in 2 tablespoons sour cream. Serve, sprinkled with parsley, over egg noodles and more sour cream if you like.