Warm 2 tablespoons butter in a skillet over high heat. Sear chicken legs on both sides. Remove from heat and set aside.

Reduce heat to medium, add the remaining 1 tablespoon butter and sauté onion for 5 minutes, until translucent. Sprinkle paprika, salt, and pepper over the onions and stir to combine. Cook one more minute or so.

Return chicken to the pan and pour in broth. Cover and simmer for 30 minutes on low, until chicken cooks through.

Whisk sour cream and optional xanthan gum in a small bowl.

Flip the chicken legs in the pan. Pour the sour cream into the liquid around the legs and combine. Cover and continue simmering for another 5-10 minutes.

Remove from heat. Garnish with optional fresh parsley. Serve hot with lots of sauce spooned over the chicken.

Press “SAUTE” function on the Instant Pot. Add butter and onion. Sauté for a few minutes until translucent. Sprinkle paprika, salt, and pepper over the onions and stir to combine.

Remove the onion and set aside. Add the chicken legs to the pot and cook both sides for 2 minutes, until golden brown. You may need to do this in batches.

Return the onions and pour in broth. Set the pot to “MANUAL” for 12 minutes on high, with the vent valve in the sealed position.

Whisk sour cream and optional xanthan gum in a small bowl.

After the cycle finishes, manually release the pressure, unlock the lid, and add the sour cream.

Return to the “SAUTE” function and continue cooking (keep the lid off and stir occasionally) until the sauce thickens. Garnish with optional fresh parsley. Remove from heat and serve hot.

Combine the broth, paprika, salt, and pepper in the crockpot. Add onion and chicken legs. Omit butter.

Cook on LOW for 6-8 hours or HIGH for 3-4 hours.

In the last 20 minutes of cooking time, whisk sour cream and optional xanthan gum in a small bowl. Pour over the chicken, return the lid, and continue cooking for the remaining 20 minutes until the sauce thickens.

Garnish with optional fresh parsley. Remove from heat and serve hot.