• Heat a large heavy pan to medium heat and add the vegetable. Pat the chicken dry with paper towels and season generously with salt and pepper on both sides. Add the chicken to the pan and cook until browned on both sides (about 4-5 minutes per side). When the chicken is brown, remove to a plate and lightly tent with foil. Work in batches if needed to not overcrowd the pan.
• Add the onions to the pan along with a pinch of salt and cook until softened (10-12 minutes). Add the garlic and cook for another minute or until fragrant.
• Add all of the paprika and mix well, taking care to not burn it. Cook the paprika for 30 seconds then add the white wine. Turn the heat to high and with a wooden spoon, scrape all of the brown bits off the bottom of the pan.
• Cook the wine for 30-60 seconds then add the chicken stock and bring to a boil for 2 minutes.
• Turn the heat down to a low simmer and add the chicken and its juices back to the pan. Cover the pan with a lid and cook for ~45 minutes or until the chicken is fork-tender. Once the chicken is tender, remove the pieces to a plate.
• In a bowl, mix together the sour cream and flour. Place a few tablespoons of the sauce into the bowl and mix well to remove any lumps. Add a few more tablespoons of the sauce and mix again. Add the tempered sour cream mixture into the pan and mix well to incorporate. Turn the heat to medium and bring to a simmer.
• Taste the sauce and season with salt and pepper if required. Add the chicken pieces back to the pan and baste the chicken with the sauce. Simmer for another 10 minutes, uncovered, then turn off the heat. Sprinkle the parsley on top and serve. Traditionally this dish is served over dumplings (recipe below) but wide egg noodles work great too. Enjoy!

For the dumplings (optional)

• Bring a large pot of salted water to boil.
• In a large mixing bowl combine the water, flour, salt, eggs, and baking powder and mix until smooth.
• Once the water boils, scoop 1 tablespoon of the batter into the water. Place the spoon into the boiling water between each dumpling so that they slide off into the water and don't stick. Alternatively, an oiled spoon works. Work in batches (a 10-12 quart pot should take 2 batches to complete).
• Once the dumplings begin to float, let them cook for another 3-4 minutes before removing to a colander with a slotted spoon. Run the dumplings under cold water and place them on a platter.