Sweat the onions in a heavy saucepan in a tablespoon or 2 of olive oil, salt and water (if needed) Don’t caramelize, just soft and clear. Add Paprika and let flavor through for 3 minutes. Add wine and chicken stock. Bring to a simmer and add the chicken thighs. Simmer for 15 minutes, then add the potatoes ( I used a small net bag of baby new reds, cut in quarters). Allow to simmer on low for 20 minutes or so, until potatoes are done – you can simmer for up to an hour, or even put it all in the crockpot in the morning and let it cook on low for 6 hours! Add a splash of apple cider or cider vinegar. Stir in a fistful of chopped chives, parsley or scallions, sprinkle a few left as garnish. Serve atop buttered egg noodles.