Chicken Paprikash

Season 500 g boneless skinless chicken thighs with ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add the thighs in a single layer and sear for 3–4 minutes per side, until golden. Transfer to a plate; the chicken will finish cooking in the sauce.
Add the remaining 2 tablespoons extra virgin olive oill to the same skillet. Add 1 medium onion, chopped, and the remaining ¼ teaspoon salt, then cook for 4–5 minutes until softened. Add 2 garlic cloves, minced, and cook for 1 minute.
Stir in 1 teaspoon all-purpose flour and cook for 1 minute, stirring constantly. Add 2 tablespoons tomato paste and 2 tablespoons sweet Hungarian paprika. Cook for about 1 minute, stirring and reducing the heat if needed to keep the paprika from scorching.
Gradually pour in 400 ml low-sodium chicken broth, stirring to blend the flour into the liquid and loosen the browned bits from the skillet. Bring to a simmer, reduce the heat, and simmer uncovered for 5 minutes, until slightly thickened.
Return the chicken and any collected juices to the skillet. Simmer uncovered for 3–4 minutes, or until the thickest part of the chicken reaches 74 °C. Allow more time if needed for thicker thighs.
Stir in 2 tablespoons heavy whipping cream and cook gently for another 2 minutes. Spoon the sauce over the chicken and garnish with chopped fresh parsley, if using. Serve warm.