Step 1

Heat the oil (over medium heat) in a deep stockpot and add the onions, Cook them until soft and translucent, then add the paprika.

Step 2

Season the chicken with salt and pepper. Place it in the stockpot.

Step 3

Carefully pour in the tomatoes and chicken broth.

Step 4

Cover and simmer over low heat for 1 hour. Ensure that chicken cooks all the way through.

Step 5

After the chicken cooks, remove it from the pan and set it aside.

Step 6

Heat the remaining 1/4 cup of chicken broth just until warm. You can heat in your microwave.

Step 7

Mix the broth and flour and stir until a thick slurry forms. This is the roux.

Step 8

Add the sour cream, salt, and roux to the stockpot and whisk to combine. Continue to whisk over low heat until gravy reaches desired thickness.

Step 9

Serve the chicken and gravy over spaetzle or other egg noodles.