In a shallow dish, combine all-purpose flour with Hungarian paprika, sea salt, and black pepper. Dredge the chicken thighs and legs in the mix.

Heat a Dutch oven over medium-high heat, add vegetable oil, and brown the coated chicken for about 3 minutes on each side.

In the same pot, add the chopped sweet onion and sauté for around 2 minutes until softened.

Sprinkle in the cayenne pepper and remaining paprika, stirring well for about 30 seconds.

Return the browned chicken to the pot and pour in the chicken stock. Bring to a boil, cover, and simmer on low for 45 minutes.

Mix reserved flour with sour cream, then temper with hot liquid from the pot before stirring back in. Simmer for an additional 5 minutes.

Finally, adjust seasoning with additional salt and pepper before serving warm.