Total Time

　　Active time: 20 min Start to finish: 45 min

　　If you're craving a comforting, old-fashioned chicken dish, this is it. Rendering the fat from the chicken skin gives the sauce its rich flavor.

　　

Ingredients

Makes 6 servings

　　8 chicken thighs with skin and bones (2 1/4 lb)

　　1 tablespoon olive oil

　　2 cups finely chopped onion

　　1/4 teaspoon salt

　　2 tablespoons paprika

　　1 (14-oz) can whole tomatoes, drained

　　1/2 cup chicken broth or water

　　1 1/2 teaspoons all-purpose flour stirred together with 1 tablespoon water

　　2 tablespoons sour cream, plus additional for serving

　　2 tablespoons chopped fresh parsley (optional)

　　Accompaniment: egg noodles or rice (optional)

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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

　　

Step 5

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.

　　Cooks' note:

　　·Chicken can be prepared, without the sour cream, 2 days ahead and cooled, uncovered, before chilling, covered.