3tablespoonpaprika OR Hungarian paprika(depends on how much spice you like)
1teaspoonsea salt
½teaspoonblack pepper
2tablespoonvegetable oil
1cup sweet onion, chopped
⅛teaspooncayenne pepper
2cupslow sodium chicken stock
1cupsour cream
Instructions
Combine flour, 2 tablespoon paprika, salt and pepper. Depending on your tolerance for spice, the type of paprika you use will make a big difference. Regular paprika has almost no heat level while Hungarian has a kick. Dredge the chicken in the flour mixture. (VERY IMPORTANT - save the leftover flour, do not throw out)
Heat oil in large Dutch oven or skillet over medium-high heat. Add chicken and brown on both sides, about 3 minutes each side. Remove chicken and set aside. Add onion, cayenne pepper and remaining paprika and sauté the onion until it's tender, about 2 minutes.
Return chicken to the pot and add chicken stock. Bring to boil then reduce heat, cover and simmer for about 45 minutes or until chicken is done.
Once chicken is done, make mixture to thicken sauce. With leftover flour, add sour cream and ½ cup of liquid from skillet. Mix until smooth. Add mixture to pot and simmer for 5 minutes, stirring occasional. The sauce should be a very pale orange color. Taste and adjust for seasoning. Serve immediately.
Notes
Bone-in pieces add more flavor to the sauce compared to boneless.
You control the amount of heat depending on the type of paprika you use. I usually use a combination of regular paprika and smoked paprika but if you want it spicier, use Hungarian paprika.
Achieve a rich flavor by thoroughly browning the chicken before simmering.
Mix sour cream with hot stock before adding it to prevent curdling.