1.Cut end off chicken legs with a sharp cleaver (or ask your butcher to do this). Score skin-side of chicken pieces three times on the diagonal.
2.Heat oil in a 7 litre (28-cup) cast iron or other flameproof casserole dish (see tips) over medium-high heat. Cook chicken, in batches, for 5 minutes on each side or until golden brown; transfer each batch to a large plate.
3.Discard all but 1 tablespoon of fat from pan; reduce heat to medium. Add onion; cook, stirring, for 2 minutes. Add garlic; cook for 1 minute or until fragrant. Add both paprikas and flour, season; cook, stirring continuously, for 1 minute or until paprika is fragrant.
4.Add stock; whisk until smooth. Add tomatoes; bring to the boil over high heat. Return chicken to pan, skin-side up. Reduce heat to low-medium; cook, covered, stirring occasionally, for 40 minutes or until chicken is cooked through. Season to taste.
5.Serve half the chicken paprikash topped with micro herbs. Transfer remaining chicken paprikash to an airtight container; cool, then store.
If you prefer, use 8 drumsticks and 8 thigh cutlets, or 16 drumsticks or 16 thigh cutlets instead of the marylands. We used a 25cm x 33cm oval cast iron casserole dish. Alternatively, use a large flameproof roasting pan, then cover tightly with baking paper and two layers of foil.
Serve with buttered chargrilled sourdough or toasted crusty bread, if you like.
Refrigerate chicken paprikash for up to 2 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.