Chicken with Tomatoes

Cut the whole chicken into pieces (breasts, thighs, drumsticks, and wings). Pat dry with paper towels and season generously with salt.

Heat butter in a large heavy-bottomed pan or Dutch oven over medium-high heat until foaming. Add chicken pieces in batches without crowding, skin-side down first, and brown for 3-4 minutes per side until golden.

Transfer browned chicken to a plate. Slice the onion thinly and add to the same pan with rendered fat, stirring frequently until softened and beginning to caramelize.

Sprinkle flour over the onions and stir constantly for 1 minute to form a light roux, allowing it to lightly brown.

Add paprika and stir immediately for 30 seconds to bloom the spice and release its flavor, being careful not to burn it.

Roughly chop the tomatoes and add them to the pan along with the chicken pieces, any accumulated juices, a pinch of sugar, and additional salt to taste.

Bring the mixture to a simmer, then reduce heat to medium-low. Cover partially and simmer gently for 25-30 minutes until the chicken is cooked through and the sauce has reduced and thickened slightly.

Taste and adjust seasoning with additional salt, paprika, or a pinch of sugar as needed. Serve hot in shallow bowls with the tomato sauce spooned over the chicken.