by Leslie Schlernitzauer
8 skin on chicken thighs
1 large onion, diced
4 garlic cloves, crushed
3 T Paprika (sweet or hot or 1 T smoked)
1 15 ounce can crushed plum tomatoes
1 t crushed red pepper flakes
salt and pepper
1/2 cup, sour cream, full fat greek yogurt or 1/2 cup heavy cream
Preheat oven to 350 degrees.
Preheat large skillet over medium heat. Season chicken with salt and pepper. Add 3 T of olive oil to the pan and place chicken, skin side down and allow to brown. Turn chicken to brown the other side and remove from pan. Set aside. Pour off 1/2 of the rendered fat from the pan and return to medium heat. Add the onions to the pan and cook until translucent. Add the garlic, paprika and crushed red pepper.
Cook stirring constantly (2-3 minutes) to toast the spices. Add the tomatoes, stir to combine and bring to a simmer. Nestle the chicken, skin side up in the sauce and transfer pan to the oven.
Bake 35-40 minutes until tender. Return the pan to the stove and remove the chicken from the pan. Whisk the sour cream (or substitute) in to the sauce and return to a simmer and cook until slightly thickened. Return the chicken to pan and turn to coat. Serve over buttered egg noodles.