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1
Rinse chicken & pat dry.
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2
Remove skin if desired.
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3
Leave on otherwise.
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4
Season with salt & pepper.
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5
In a heavy skillet or large dutch oven melt butter over medium high heat and add chicken pieces, don't overcrowd the pan.
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6
Cook until golden, in batches if necessary and remove to a plate (about 3 minutes on each side).
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7
Add the onion to the remaining drippings and reduce the heat slightly.
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8
Cook, stirring until onion just start to get color, about 8-10 minutes.
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9
Add paprika and flour and cook, stirring for about 2 minutes.
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10
Stir in the chicken stock, wine, garlic, bay leaf, salt, pepper, and thyme.
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11
Bring to a boil, stirring constantly.
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12
Return the chicken and the accumulated juices to the pan.
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13
Reduce heat to a simmer, cover and cook, turning the chicken over once until the dark meat pieces juices run clear when stabbed with a fork (about 25 minutes).
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14
Remove the chicken to a plate and take out bay leaf.
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15
Optional: let sauce sit until it has settled and skim fat off the top with a ladle.
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16
Bring up to a boil and let boil until thickened.
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17
Remove from heat and blend in sour cream.
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18
Bring back up to a boil and add lemon juice and salt & pepper to taste.
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19
Return the chicken to the skillet and turn to coat pieces and heat through.
