Step 1

Season the chicken pieces generously with salt and pepper.

Step 2

In a large Dutch Oven (or braiser), over medium-high heat, add the oil and, once hot, add the chicken, skin side down. Brown on all sides, about 3-4 minutes per side, or until golden brown. Remove and reserve on a plate.

Step 3

Add the chopped onion and garlic, sautéing until the onions are translucent and the garlic is fragrant, about 2-3 minutes. Briefly remove the pot from the heat and stir in the paprika. The residual heat will help toast it slightly without burning it.

Step 4

Return the pot to the heat and add the white wine, if using. Cook, scraping all the browned bits from the bottom of the pot, until reduced considerably, about 1-2 minutes.

Step 5

Pour in the chicken broth and crushed tomatoes. Season with salt and pepper.

Step 6

Return the chicken to the pot, making sure every piece is surronded by the liquid. The liquid doesn't have to completely cover it. Reduce the heat to a simmer, cover and cook for 30 to 40 minutes or until the chicken pieces are tender and a thermometer inserted in their thickest part reads at least 175º.

Step 7

In a bowl, combine the sour cream with a ladleful or two of the hot liquid from the pot. Whisk until incorporated. Then, add the flour and mix until no lumps remain.

Step 8

Transfer the chicken pieces to a serving dish. Raise the heat to medium-high and pour the tempered sour cream mixture into the sauce. Cook until thickened to the desired consistency.

Step 9

Taste for seasoning and adjust salt and pepper if necessary.

Step 10

Pour the sauce over the chicken, garnish with the chopped parsley (if using) and serve immediately, over nokedli, spätzle or egg noodles.