by Glenn Barnes
|2||28 oz cans||Crushed Tomatoes|
|enough Water so pot won’t burn|
|7||lbs||Boneless Chicken Thighs, cut up|
- Put first five ingredients into large pot and let simmer for about 2½ hours.
- Sauté the onion in olive oil until translucent and add to large pot.
- Place chicken thighs on a cookie sheet and broil for 7-10 minutes or until they brown (depending on oven). Then place them aside where they will stay warm. Add them to the large pot about and simmer for an additional 15 minutes.
- In a separate bowl, mix together the cornstarch and sour cream and add to the pot. Stir until completely mixed and remove pot from heat.
Serve and garnish with dill if desired.