Step 1: Brown the Chicken

1. Melt butter in a large skillet or Dutch oven over medium heat.
2. Add the chicken pieces and cook until golden brown on both sides (about 4–5 minutes per side). Remove the chicken and set aside.

Step 2: Sauté the Onion

1. In the same skillet, add the chopped onion to the remaining butter.
2. Sauté over medium heat until softened and translucent (about 5 minutes).

Step 3: Add Spices and Water

1. Stir in the paprika, black pepper, and salt. Cook for 1 minute to release the aroma of the spices.
2. Pour in the water and stir to combine.

Step 4: Simmer the Chicken

1. Return the browned chicken pieces to the skillet.
2. Cover and simmer on low heat for 30–35 minutes, or until the chicken is cooked through and tender.

Step 5: Prepare the Sour Cream Mixture

1. In a small bowl, whisk together the sour cream and flour until smooth.

Step 6: Thicken the Sauce

1. Remove the chicken pieces from the skillet and set aside.
2. Gradually whisk the sour cream mixture into the sauce.
3. Cook over low heat, stirring constantly, until the sauce thickens (3–5 minutes). Avoid boiling to prevent curdling.

Step 7: Finish the Dish

1. Return the chicken to the skillet.
2. Spoon the sauce over the pieces and cook for an additional 2–3 minutes to warm through.

Step 8: Serve

1. Serve hot with dumplings, rice, or buttered noodles.
2. Pour the rich sauce generously over the chicken and sides.