Chicken Moskva

Pat the chicken pieces dry and season generously with salt and pepper on all sides.

Heat the margarine in a large heavy-bottomed skillet or Dutch oven over medium-high heat until foaming.

Working in batches if necessary, brown the chicken pieces on all sides until golden, approximately 8–10 minutes total, then transfer to a plate.

Reduce heat to medium, add the sliced green onions and diced tomato to the same skillet, and stir until the tomato begins to soften, about 3 minutes.

Return the browned chicken to the skillet and add the boiling water, sugar, paprika, and thyme; stir to combine.

Cover and simmer gently over medium-low heat for 20 minutes until the chicken is nearly cooked through.

In a small bowl, whisk together the sour cream and flour until smooth and no lumps remain.

Stir the sour cream mixture into the simmering chicken, increase heat slightly to prevent curdling, and cook uncovered for another 10 minutes until the sauce thickens.

Taste and adjust seasoning with salt, pepper, and paprika as needed, then stir in the chopped parsley just before serving.