1️⃣ Season & Brown the Chicken

Pat chicken thighs dry and season generously with salt and black pepper.
Heat 1 tbsp butter in a large Dutch oven over medium-high heat.
Sear chicken skin-side down for 3–4 minutes per side until deeply golden.
Remove chicken to a plate and set aside.

2️⃣ Build the Flavor Base

In the same pot, melt remaining 2 tbsp butter.
Add diced onion and sauté 2–3 minutes until translucent.
Stir in red bell pepper, garlic, and tomato paste. Cook 2–3 minutes, stirring constantly to caramelize.

3️⃣ Bloom the Paprika

Sprinkle in the Hungarian paprika, stirring quickly so it blooms in the butter without burning.
Season with salt and black pepper.

4️⃣ Simmer the Chicken

Pour in chicken stock, scraping up browned bits from the bottom of the pot.
Return chicken and juices to the pot.
Simmer gently over medium heat for 20–25 minutes, flipping chicken halfway through.

5️⃣ Thicken with Sour Cream

In a bowl, whisk together sour cream and flour until smooth.
Slowly whisk in ½ cup hot cooking liquid to temper the mixture.
Stir back into the pot and simmer gently for 5 minutes, until the sauce is thick, creamy, and velvety.

6️⃣ Garnish & Serve

Sprinkle with fresh parsley and serve warm.