1. Heat the olive oil in a large frying pan over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pan and set aside.

2. In the same pan, add the chopped onions and cook until softened. Add the crushed garlic and sweet paprika, cooking for another minute.

3. Return the chicken to the pan. Pour in the chicken stock, Dijon mustard, and Worcestershire sauce. Stir well to combine.

4. Bring the mixture to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has reduced slightly.

5. Stir in the soured cream or crème fraîche and cook for an additional 5 minutes until the sauce is creamy and heated through.

6. Sprinkle with chopped parsley and serve with your choice of rice, mashed potatoes, or pasta.