Pat chicken pieces dry with paper towels and season generously with salt and pepper. In a Dutch oven or heavy-bottomed pot, heat lard over medium-high heat until shimmering. Working in batches to avoid crowding, brown chicken on all sides until golden, about 3-4 minutes per side. Transfer to a plate.

Reduce heat to medium and add diced onions to the same pot with rendered fat. Cook slowly, stirring occasionally, until onions turn translucent and develop a golden hue (8-10 minutes). Add minced garlic and cook for 1 minute until fragrant.

Remove the pot from heat, then stir in paprika. This prevents burning the delicate spice, which turns bitter when overheated. Stir vigorously for 30 seconds, allowing residual heat to bloom the paprika’s flavor.

Return pot to low heat, add chicken pieces and pour in broth until pieces are nearly covered. Bring to a gentle simmer, cover, and cook for approximately 40 minutes until chicken is fork-tender.

In a medium bowl, whisk together sour cream, heavy cream, and flour until smooth. Temper this mixture by gradually whisking in about 1 cup of hot cooking liquid from the pot. Once warmed, pour the tempered mixture back into the pot, stirring gently.

Simmer uncovered for 5 minutes until sauce thickens slightly. Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with fresh parsley.