Step 1

Combine flour, 2 tbsp 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)

Step 2

Heat oil in large Dutch or skillet over medium-high heat. Add chicken and brown on both sides, about 6 minutes total. Remove chicken and set aside. Add onion, cayenne pepper and 1 tbsp paprika and saute the onion until it's tender, about 2 minutes.

Step 3

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.

Step 4

Once chicken is done, make mixture to thicken sauce. With leftover flour, add 1/2 cup sour cream and 1/2 cup of liquid from skillet. Mix until smooth. Add mixture to pot and simmer for 5 minutes, stirring occasional. Turn heat off and add remaining 1/2 sour cream, stirring constantly. The sauce should be a very pale orange color. Serve immediately.