Finely chop the onion.

Heat the butter in a heavy pan or Dutch oven with a lid until it foams.

Add the chopped onion and saute until soft but not browned.

Add the chicken meat and brown lightly together with the onion, stirring frequently.

Season with salt and paprika and stir until the paprika is well incorporated and fragrant, careful not to burn it.

Add the flour and stir to combine.

Add the creme fraiche and stir.

Add the chicken stock.

Turn the heat to medium low, cover and simmer until the meat is cooked and the liquid is reduced to a creamy sauce.

Plate over Nockerl (dumplings).

Sprinkle with chopped parsley and serve.