Preparation Steps

• Pat the chicken thighs dry and season with salt and pepper.
• Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the chicken thighs until browned on all sides. Remove the chicken and set aside.
• Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
• Stir in the sweet paprika and hot paprika (if using). Cook for 1 minute until fragrant, stirring constantly. Be careful not to burn the paprika.
• Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
• Return the chicken thighs to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until the chicken is cooked through and tender.
• In a small bowl, whisk together the sour cream and flour until smooth.
• Gradually whisk the sour cream mixture into the simmering sauce. Cook for another 5 minutes, stirring, until the sauce has thickened. Do not boil.
• Taste and adjust seasoning if needed.
• Serve hot, garnished with fresh parsley. Traditionally served with egg noodles or dumplings.