Place chicken thighs, skin side down, in a cool pan. Cook over medium heat until fat renders out and chicken becomes a golden brown, about five minutes. Then turn over and brown the other side. Remove from pan and reserve. Pour off and discard some of the fat.

Add the onion to the pan, and saute a few minutes, then add garlic. Saute until onion is golden.

Remove pan from heat. Add salt and Hungarian paprika, and stir well to coat the onion and mix paprika into the fat that is left. Add stock and return to heat. Bring to a simmer, stirring well to get any browned bits stuck to the pan.

Return chicken to the pan. Cover and cook for 20 minutes or until meat is cooked, turning half way through the cooking time.

Remove the chicken to a serving platter. Stir gluten free flour into the sour cream, and stir that into the simmering liquid in the pan. Let simmer, stirring often, until the sauce has thickened and is smooth.

Return the chicken to the pan briefly to warm and coat with sauce. Then serve, passing the sauce in a sauceboat.