Sweet Hungarian paprika and a touch of smoked heat build the deep, brick-red base of this braise, while seared chicken thighs and drumsticks turn fall-apart tender after a slow simmer in tomatoes and broth. The sauce finishes silky and rich, thickened with sour cream that's whisked smooth and gently folded in off the heat so it never breaks. Bright parsley scattered over the top wakes up all that smoky, paprika-forward flavor right before serving. It's a cozy, low-and-slow dinner that comes together in one pot, and it's a great fit for a gluten free table. Ladle it generously over your favorite grain, rice, or noodle of choice to soak up every bit of that glossy sauce.
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Pat the chicken pieces dry with paper towels and season all over with the salt and black pepper.
Heat the oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer to a plate.
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