Trim the scraggy bits of skin off the chicken thighs. Heat the oil in a large casserole dish and brown the chicken, in 3 batches, until golden on each side, seasoning as you go. Don’t turn the chicken until you can feel that it will lift easily, otherwise you’ll tear the skin. Put the chicken in a bowl as you finish each batch.

Add the peppers to the residual fat in the pan and cook for 5 minutes, until starting to soften – you’ll cook them more later. Remove to the bowl with the chicken.

Cook the onions for 5 minutes in the remaining fat until golden and slightly soft, then add the garlic and cook for a few minutes more. Stir in the paprika and flour and cook for 2 minutes, then stir in the tomatoes and stock. Season and bring to just under the boil, then lower the heat and put the chicken and peppers back in the casserole. Cook for 15 minutes, with the lid slightly ajar. Check the liquid is simmering, not boiling.

Remove the lid and cook for 20 minutes more, keeping an eye on the liquid level and turning over the chicken. You want to end up with the chicken cooked through with no pink meat, the juices running clear and it coated in a thick sauce. Be careful to leave the skin intact.

I put the soured cream on top rather than stir it in. Spoon it on – as much as you need – and scatter over some parsley, if using. Serve with the somogy beans (see link at top for recipe) and lightly cooked Savoy cabbage, if liked.