recipe from foodproof.com and joythebaker.com

¤ 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 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 Tablespoon 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.