Use paper towels to dry the chicken thoroughly. Reducing the moisture on the surface of the chicken is essential to get it to brown.
Sprinkle the chicken evenly with the salt and black pepper.
Heat a large skillet over medium heat until hot. Add the olive oil and swirl to coat the pan.
When the pot is hot, add the chicken in a single layer being careful not to overcrowd the pan. If they don't all fit in your pan, divide the chicken into two batches. Let the chicken sear until golden brown, approximately 5 minutes.
Flip the chicken pieces over and brown the other side. Repeat with the rest of the chicken if necessary.
Transfer the chicken to a bowl and then add the onions and peppers to the pot. Stir to distribute evenly and saute for about 10 minutes.
Add the sweet paprika and fry, continually stirring for about 10 seconds. Paprika burns easily and will become bitter, so be careful not to burn it.
Add the chicken stock and then return the chicken to the pot along with any accumulated juices. Cover with a lid and turn down the heat to a gentle simmer. Cook the chicken until it is tender (about 45 minutes).
Remove Chicken from the pan. Let cool for about 5 minutes. Shred to desired size, then add back to the skillet.
Mix the sour cream and flour in a bowl until it's free of lumps.
Temper the sour cream by transferring some cooking liquid from the chicken a spoonful at a time to the cream mixture and stirring after each addition. You want to slowly raise the temperature of the sour cream until it is very warm.
Once the sour cream is tempered, you can pour it all back into the pot and stir to combine. Do not let it boil once you've added the sour cream. Taste the sauce and add some more salt if needed.
Best served with Spaetzle, Mashed Potatoes or Egg Noodles.
Bone Apple Teeth!
