2 tbsp vegetable oil
1.2 kg bone-in chicken thighs (skinless optional)
3 cups sliced white onion
200 g red bell pepper (sliced)
3 tbsp hungarian paprika
3 bay leaves
2 tbsp all-purpose flour
2 cups chicken stock
1/2 cup full-fat sour cream
2 tbsp lemon juice
salt and pepper
chopped parsley (for garnish)
Serve the paprikash over cooked potatoes, noodles or rice.