Step 1

Heat the olive oil in a Dutch oven or stockpot over medium-high heat.

Step 2

Pat the chicken dry, then lightly salt and pepper it on both sides.

Step 3

Brown the chicken, about 4 minutes per side. Set aside.

Step 4

Lower the heat to medium, then melt the butter in the Dutch oven.

Step 5

Stir in the sliced onion and pepper, along with a sprinkle each of salt and pepper.

Step 6

Cook for 1 minute, then stir in the paprika.

Step 7

Cook for about 5-7 minutes more until softened, stirring occasionally, then lower the heat to medium.

Step 8

Return the chicken to the pan and pour in the stock.

Step 9

Cover and bring to a simmer, then continue to cook for 25-30 minutes until the chicken is very tender and can easily be pulled apart with a fork.

Step 10

Turn the heat down to low.

Step 11

Whisk the sour cream and flour together in a small bowl.

Step 12

Stir about 1/2 cup of the pan sauce into the sour cream mixture so the sour cream won't curdle.

Step 13

Gently stir the sour cream mixture into the pan and cook for 2-3 minutes more.

Step 14

Serve the chicken paprikash on a bed of egg noodles (or rice, späetzle, dumplings, etc.; or just dunk thick slices of buttered bread).