2cupsChicken Broth up to 2.5 cups if you want more sauce
Salt and Pepper to taste
¾cupSour Cream
1.5tablespoonFlour
1tablespoonof Water
Instructions
Pat dry chicken with a kitchen towel. Season with salt and pepper.
Heat 1 tablespoon butter in a skillet. First place chicken thighs skin side down. Cook for 4-5 minutes. Flip and cook for another 1 minute. Remove and keep in a plate covered.
Then add chicken drumsticks and let it brown for 2 minutes each side. Use a kitchen tong to hold the drumsticks and brown them. Remove from skillet once done.
To the same skillet add rest of the butter. Add diced onion and garlic. Saute for a minute. Lower the heat and add both the paprikas. Give everything a mix.
Add chicken stock to the skillet, stir and place cooked chicken pieces skin side up back to the skillet.
Cover the skillet and cook for 10 minutes on medium-low heat.
Uncover and cook for another 20 minutes. Remove chicken to a plate and keep it covered.
Mix sour cream, flour, and water until smooth. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Let the sauce cook for 2-3 minutes. For a thicker sauce let the sauce simmer for 10 minutes.
T]Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve!