Creating Hungarian Chicken Paprikash is a simple and rewarding process. Follow these steps for a delicious result:

1. Heat Oil: In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2. Brown Chicken: Season the chicken thighs with salt and pepper. Add them to the pot, skin-side down, and brown for about 5-7 minutes on each side. Remove the chicken and set it aside.
3. Sauté Onions: In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
4. Add Paprika: Remove the pot from the heat and sprinkle the sweet paprika over the onions and garlic. Stir well to combine and prevent the paprika from burning.
5. Return Chicken: Place the browned chicken back into the pot, skin-side up, and pour in the chicken broth. Bring the mixture to a simmer.
6. Simmer: Cover and let it simmer for about 30 minutes, or until the chicken is tender and cooked through.
7. Prepare Sauce: In a small bowl, mix the sour cream and flour together until smooth. Gradually add a few spoonfuls of the hot broth from the pot to the sour cream mixture to temper it.
8. Combine: Slowly stir the sour cream mixture back into the pot. Cook for an additional 5 minutes, allowing the sauce to thicken.
9. Adjust Seasoning: Taste the sauce and adjust seasoning with more salt or pepper if needed.
10. Garnish: Remove from heat and garnish with freshly chopped parsley before serving.