Instructions:

1. Prepare the Chicken:

Season the chicken thighs with salt and pepper. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin is golden brown and crisp, about 5-6 minutes per side. Remove the chicken and set aside.

2. Cook the Vegetables:

In the same skillet, add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic, bell pepper, and tomato and cook for another 2-3 minutes. Stir in the paprika and cook for 1 minute until fragrant.

3. Simmer the Chicken:

Return the chicken to the skillet. Add the chicken broth and bring to a simmer.Cover and cook on low heat for about 25-30 minutes, or until the chicken is cooked through.

4. Prepare the Cream Sauce:

In a small bowl, mix the sour cream and flour until smooth. Gradually stir in some of the hot liquid from the skillet to temper the sour cream mixture. Pour the sour cream mixture into the skillet, stirring continuously.

5. Finalize the Dish:

Cook for an additional 5-7 minutes on low heat, stirring until the sauce thickens. Adjust seasoning with salt and pepper to taste.

6. Serve:

Garnish the Chicken Paprikash with chopped parsley. Serve hot with egg noodles, spaetzle, or a simple side of crusty bread to soak up the delicious sauce.