Sprinkle chicken on all sides with salt and paprika. Melt butter in a large Dutch
oven. Add chicken. Sauté until golden. Turn chicken, add onion, and sprinkle with
2 teaspoons paprika. Simmer, covered, for 20 minutes.
Add 2 cups water and cook slowly covered until tender. Remove chicken; keep warm.
Whisk together sour cream, 3/4 cup water and flour until smooth. Gradually add sour
cream mixture to broth. Stir over low heat until sauce is thickened. Add paprika
as desired. Return chicken.