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Heat butter and olive oil in a large pot over medium heat
Cook the onion, carrots, celery, garlic, paprika, and salt until softened
Stir in the flour and cook briefly
Add the chicken broth and vinegar, stirring until smooth
Add the chicken thighs, potatoes, green beans, cream, sage, thyme, oregano, salt, and pepper
Bring to a gentle boil, then reduce to a simmer and cook partially covered until the chicken is cooked through, about 20 minutes
Remove and shred the chicken
Fully cover the pot and cook the vegetables until tender
Return the chicken to the pot
Season to taste and serve warm with parsley and lemon wedges