Pileći Paprikaš (Serbian-Style Chicken Paprikash with Sour Cream)

Heat the oil in a wide, heavy-bottomed pot. Arrange the thighs in a single layer, skin side down. Leave undisturbed for 6–7 minutes, until the skin is golden brown and releases from the pot. Turn and cook for 3 minutes more, then transfer to a plate.

Add the onions to the same pot and cook over low heat, stirring occasionally. They should soften into a paste and shrink to about one-third of their volume; do not brown them. Scrape up the browned bits from the bottom of the pot to build the sauce’s flavor.

Remove the pot from the heat and stir the sweet and hot paprika into the oil; it will turn deep red right away. Wait 30 seconds before returning the pot to the heat. Add the sliced red bell pepper and grated tomato, return the pot to the heat, and cook for 4 minutes, stirring.

Return the thighs and any juices on the plate to the pot. Pour in the chicken broth, cover, and cook over low heat. Insert a meat thermometer into the thickest part of a thigh without touching the bone; do not remove the chicken until it reaches 74°C / 165°F. The sauce should reduce by about one-third.

Whisk the sour cream and flour until smooth. Gradually whisk in three or four ladles of hot sauce. Turn off the heat and pour the tempered mixture into the pot, gently swirling to combine; do not return it to the heat. Sprinkle with chopped parsley and serve with rice or boiled potatoes.