In a large mixing bowl, combine all-purpose flour, paprika, sea salt, and black pepper. Dredge the chicken thighs and legs in this mixture, ensuring each piece is well coated. Reserve the leftover flour for later.

This step will create a deliciously crispy exterior for your Chicken Paprikash.

Heat vegetable oil in a Dutch oven over medium-high heat. Add the dredged chicken pieces, browning them for about 3 minutes per side until golden brown.

Remove the chicken from the pot and set aside on a plate.

In the same pot, add chopped sweet onion and optional cayenne pepper to the remaining oil over medium heat. Sauté for about 2 minutes until the onions are tender and translucent.

Return the browned chicken to the pot along with any juices from the plate. Pour in low sodium chicken stock, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 45 minutes.

Mix reserved flour with sour cream and a half cup of hot chicken stock to temper the sour cream. Stir this mixture into the pot, allowing it to thicken for an additional 5 minutes.

Taste and adjust seasoning with salt or pepper as needed. Allow flavors to meld before serving.