In a large pot over medium heat, add lard or vegetable oil and heat until shimmering. Add finely chopped onions, stirring occasionally for about 5–7 minutes until they become translucent.

Once the onions are translucent, stir in minced garlic and cook for an additional minute.

Remove the pot from the heat and immediately stir in the sweet and hot paprika along with salt and black pepper.

Return the pot to medium heat and add the bone-in, skin-on chicken pieces, skin-side down. Let them brown for about 5 minutes.

Pour in chicken broth or water to cover the chicken pieces halfway and increase heat until it reaches a gentle simmer.

In a mixing bowl, whisk together the sour cream and flour until smooth.

Once the chicken is tender, remove the pot from the heat. Gradually stir in the sour cream mixture.

If using heavy cream, pour it in now and return the pot to low heat for an additional 5 minutes.

Sprinkle freshly chopped parsley over the dish before serving.