Remove skin from chicken, cut each thigh in half. Heat oil in large pan, add chicken in batches, cook until browned all over. Remove from pan, drain on absorbent paper.

Drain all but 1 tablespoon of oil from pan, add onion, garlic, paprika and mushrooms; cook, stirring, until the onions are soft.

Add undrained crushed tomatoes, tomato paste and chicken; simmer covered, about 45 minutes or until chicken is tender. Stir in sour cream. Serves 6 to 8.