Prep the Ingredients

Begin by organizing and preparing all the ingredients according to the list above, ensuring everything is ready for use.

Sear the Chicken

In a large pot or Dutch oven, heat olive oil over medium-high heat. Once hot, season the chicken pieces with salt and pepper, then sear them in the pot until lightly browned. Remove and set aside.

Cook the Vegetables

Add butter to the pot, allowing it to melt. Then, add the diced onion, sliced carrots, and celery along with a pinch of salt and pepper. Sauté for about 4-5 minutes until softened. Stir in the garlic, bay leaves, paprika, and white pepper, allowing the aromatic flavors to develop.

Incorporate the Flour

Sprinkle the flour evenly over the softened vegetables, stirring it in to coat them. Cook for around 30 seconds to form a roux.

Add the Stock and Simmer

Gradually whisk in the chicken stock, ensuring it blends smoothly. Bring the mixture to a vigorous simmer. Return the seared chicken to the pot along with the diced tomatoes, then reduce the heat to allow the dish to gently bubble.

Cook Until Tender

Cover the pot slightly ajar and cook for 30-35 minutes, or until the chicken is tender and the flavors have melded together.

Finish the Dish

Once the dish is cooked, remove the bay leaves. Stir in the sour cream until well combined, then fold in chopped parsley for a burst of freshness. Serve with your choice of side, such as buttered egg noodles, spaetzle, gnocchi, or mashed potatoes.