Heat the vegetable oil in a large flameproof casserole over medium-high heat.

Add the chicken thighs, skin side down, and cook for about 3 minutes until the skin is golden.

Turn the chicken thighs and brown the other sides for about 2 minutes.

Transfer the chicken thighs to a plate.

Add the sliced red onions to the casserole and cook, stirring often, for about 5 minutes, or until softened.

Add the finely chopped garlic and cook for about 1 minute, until fragrant.

Add the sweet paprika and caraway seeds and stir for 1 minute.

Return the chicken thighs to the casserole.

In a separate bowl, mix together the hot chicken stock, red wine vinegar, tomato paste, sugar, salt, and pepper to taste.

Pour the stock mixture over the chicken thighs in the casserole.

Bring the mixture to a boil, then reduce the heat to low.

Cover the casserole and simmer for 35 minutes, or until the chicken is tender.

Add the cherry tomatoes to the casserole and shake vigorously to mix them into the sauce.

Cover the casserole and simmer for 5 minutes.

Sprinkle with chopped parsley and serve hot with sour cream on the side.