Set the heat in the oven to 350 degrees. Season both sides of the chicken thighs with salt and freshly ground pepper. Set the chicken thighs skin side down on a baking tray and bake for 10 min. Remove and flip the thighs skin side up. Crank the oven to 420 degrees and bake again for 10 to 15 minutes until skin is golden brown. Remove and set aside to rest, save the drippings!
Sauté to caramelized the onion, add in the diced tomatoes & red bell peppers to cook; collect and set aside
Melt the butter over medium heat and stir in the flour to make a basic roux
Add in the white wine, chicken drippings, sour cream, heavy cream - stir in low flame to mix homogeneously
Add in the smoked paprika, taste and adjust to desired amount (I love to put a lot)
Add back the sautéed onions, tomatoes & red bell peppers to the sauce and simmer in low heat for at least 5 minutes for the flavors to marry.
Arrange the chicken thighs in the sauce, cover and simmer in low heat for 15 minutes
Season with salt & pepper to taste and serve.