Set sous vide machine to 74C/165F.
Place chicken in freezer bag, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for two hours.
Remove bag from bath. Take chicken out of the bag, pat dry and season with salt and paprika to taste.
Heat oil in a large pan on medium high. Add in chicken thighs skin-side down for 1 to 2 minutes, or until skin is browned and crispy. Flip and cook other side for 1 minute. Remove chicken thighs from pan, and place on plate to rest.
Heat a large cast iron skillet on medium high. Once heated, add 1 Tbsp of oil and 1 Tbsp of butter until melted. Add onion and cook until softened and translucent, approximately 5 minutes, stirring occasionally. Stir in garlic and cook until it is fragrant, roughly 3 minutes.
Add the paprika, flour and 1 Tbsp of butter and stir until the onions are coated. Continue stirring until the taste of the flour has been cooked out, approximately 4 minutes.
Add tomatoes and broth to the mixture, mix until smooth, then salt the sauce to taste. Let the sauce simmer for 10 minutes to thicken and let the flavors emulsify. Once the sauce has thickened, add sour cream and stir.
Place chicken thighs in the paprikash sauce and simmer for 3 minutes. Garnish with parsley, and serve with traditional egg noodles or brown rice. Enjoy!
For best results, start the paprikash sauce roughly 30 minutes before the chicken is finished cooking in the sous vide. Sear the chicken when the sauce has roughly 5 minutes left to cook.