Pat the chicken dry and season liberally with salt and pepper. Heat the butter and olive oil in a 6 qt or larger dutch oven over medium-high heat until shimmering.

Place chicken skin side down in a single layer. Brown for 4 minutes then turn over and cook for 3 minutes. Remove from pan and set aside. Continue until all chicken is cooked

Add sliced onion to pan and cook until softened and browned.

Add tomatoes, paprika, cayenne, thyme, garlic, chicken broth and wine. Bring to a boil. Turn heat down to medium low and return chicken to the pan. Cover and cook for 1 hour

Remove chicken from pot and let the sauce cool uncovered for 5 minutes.

Stir in the sour cream. Return chicken to the pot and serve.