In a mixing bowl, combine ½ cup of all-purpose flour with 3 tablespoons of paprika, 1 teaspoon of sea salt, and ½ teaspoon of black pepper. Dredge the chicken thighs and legs in this flour mixture until evenly coated, ensuring every piece is well covered. Set aside the leftover flour for later use.

Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Once the oil is shimmering, add the coated chicken pieces. Brown them on each side for about 6 minutes total, letting them develop a golden crust. Remove the chicken from the pot and set aside on a plate.

In the same pot, add 1 cup of chopped sweet onion and ⅛ teaspoon of cayenne pepper. Sauté for about 2 minutes, stirring frequently, until the onions are tender and translucent.

Return the browned chicken to the pot and pour in 2 cups of low sodium chicken stock. Increase the heat to high, bringing the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and let the chicken simmer for 45 minutes.

While the chicken is simmering, mix the reserved flour with 1 cup of sour cream and ½ cup of the cooking liquid in a separate bowl until smooth. After the chicken has finished cooking, stir this mixture back into the pot. Simmer the Chicken Paprikash for an additional 5 minutes, stirring frequently, to thicken the sauce.