Preparation

• Season the chicken on both sides with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 2 Tbs. of the oil in a 6-quart Dutch oven over medium-high heat until shimmering hot. Sear the chicken on both sides until nicely golden brown, about 8 minutes total. Transfer the chicken to a plate and sear the cut ends of the kielbasa until golden brown, about 2 minutes total. Transfer the kielbasa to the plate with the chicken. Pour off and discard the fat from the pan.
• Add 2 more Tbs. of the oil, reduce the heat to medium, and cook the onion, stirring occasionally, until beginning to soften, 3 to 4 minutes. Add the garlic and cook until fragrant and the onions are completely soft and golden, 2 to 3 minutes more. Push the onions and garlic to one side of the pan and add 1 Tbs. of olive oil if the pan looks dry. Add the peppers and cook, stirring once or twice, until beginning to brown, 4 to 5 minutes.
• Remove the pot from the heat, add both of the paprikas and stir together with all the vegetables for 30 seconds. Return the pot to the heat and add the tomatoes, chicken broth, and 1/4 tsp. pepper. Immerse the chicken in the sauce and scatter the kielbasa on top. Cover and simmer over medium-low heat until the thighs are cooked through (cut into a thigh near the bone to check for doneness), 25 to 30 minutes. Remove the skin from the chicken if you like. Stir in the sour cream, season with salt to taste and serve sprinkled with parsley.

Make Ahead Tips

This can be made up to three days ahead without adding the sour cream. Reheat over medium heat and stir in the sour cream as directed.