Chicken Thigh Paprikash

Season the chicken drumsticks with salt and pepper. In a large pot or Dutch oven, heat the oil or lard over medium heat. Brown the chicken drumsticks on all sides until golden, then remove them and set aside.

In the same pot, add a little more fat if needed. Add the finely chopped onion and sauté over low-medium heat until translucent, about 8-10 minutes. Remove from heat, add the sweet paprika powder, stir quickly, then add a splash of water to prevent the paprika from burning.

Return the pot to the heat, add the diced tomato and green bell pepper. Sauté for 5 minutes, then return the chicken drumsticks to the pot. Pour in enough water or broth to half-cover the meat. Cover and simmer over low heat for 40-50 minutes, or until the chicken is tender and easily falls off the bone.

Once the chicken is cooked, remove it from the pot. In a small bowl, whisk the sour cream smooth with the flour (if using), then add 1-2 tablespoons of hot sauce from the pot to temper it. Pour the sour cream mixture into the sauce in the pot, stirring constantly. Bring to a gentle boil, then return the chicken drumsticks to the sauce and heat through for 5 minutes. Taste and adjust seasoning with salt and pepper if needed.