👨‍🍳 Instructions

1. 1

   Season the chicken pieces with salt and pepper.

   💡 Tip: Ensure even seasoning for consistent flavor.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces in batches, then remove and set aside.

   ⏱️ 8-10 minutes
3. 3

   Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes.

   ⏱️ 7 minutes

   💡 Tip: Lower heat if onions start to brown too quickly.
4. 4

   Stir in the minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
5. 5

   Sprinkle the flour and paprika over the onions and garlic. Cook, stirring constantly, for 1-2 minutes to form a roux.

   ⏱️ 2 minutes

   💡 Tip: This step helps thicken the sauce.
6. 6

   Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

   💡 Tip: Whisking continuously prevents lumps.
7. 7

   Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and tender.

   ⏱️ 30 minutes
8. 8

   In a separate bowl, whisk together the sour cream and chopped dill. Stir this mixture into the stew.

   💡 Tip: Temper the sour cream by adding a ladleful of the hot stew liquid to it before adding it to the pot, to prevent curdling.
9. 9

   Simmer gently for another 5-10 minutes, uncovered, until the sauce has thickened slightly. Do not boil after adding sour cream.

   ⏱️ 10 minutes

   💡 Tip: Gentle heat is key to a smooth, creamy sauce.
10. 10

    Adjust seasoning with salt and pepper to taste. Serve hot.

    💡 Tip: Garnish with extra fresh dill if desired.