Prep the Chicken:
Season the chicken legs with salt and pepper.
Brown the Chicken:
In a large skillet or Dutch oven, heat some olive oil and a knob of butter over medium heat. Add the chicken legs and brown them on all sides. Remove the chicken and set aside.
Cook the Onion and Garlic:
In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent.
Add Tomato and Spices:
Add the chopped tomato, tomato puree, and paprika to the skillet. Stir well to combine.
Make the Sauce:
Sprinkle the wheat flour over the mixture and stir well. Gradually add the water while stirring to avoid lumps. Bring to a simmer.
Return the Chicken:
Return the browned chicken legs to the skillet. Cover and simmer on low heat for about 30-40 minutes, or until the chicken is cooked through.
Add Sour Cream:
Once the chicken is cooked, stir in the sour cream and heat through for a couple of minutes. Do not let it boil.
Garnish and Serve:
Garnish with chopped parsley and serve hot.
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