Use a shallow pan that can fit the 8 pieces of chicken
Saute the onions in the oil, till translucent
Place the chicken, skin side down, sprinkle to cover all pieces with salt, pepper and paprika
Saute on medium heat for about 1 minute, than turn the chicken to the other side and make sure all is covered with the spices. 
Cook covered for about 10 minutes in medium/lower heat

Depending on the amount of water is released, often you do not need to add any water, but sometimes you need to add not more than 4 tablespoons of water at a time. Basically, you want it to cook mostly in it’s own juices with as little as extra liquid as possible.
Continue to cook 10 minutes longer and check if more water is needed.
Continue to cook about 10 more minutes, turn the chicken skin down, and continue to cook till it is nice and somewhat crispy.
All together it will be done in about 35-40 minutes, always in medium or low heat.
 

Serve the chicken and use the oil and onions as gravy on top of mush potatoes and such.

 

Note:  the #1 Hungarian cooking rule: cook, covered, in a small amount of liquid at all times. Mostly in its own juices. 

If the pan stays closed all the time and on small heat, I usually do not need to add any water to the pan.