3 lb. (1 1/3 kg) chicken in quarters
4 tbsp. butter
1/2 c. (1 dL) chopped onion
Salt
2 tbsp. sweet Hungarian paprika
1 can tomato sauce
1/2 - 1 c. (1/8-1/4L) chicken broth
3 tbsp. flour
1/4 c. (1/2 dL) heavy cream
1/2 c. (1 dL) sour cream, room temperature

Rinse the chicken and pat it dry. Melt the butter in a heavy pan. Cook the onion until lightly browned, then add the chicken and sprinkle with salt. When the chicken pieces are browned, remove them from the pan and set aside.

Mix in the paprika and cook for 1 minute; add the tomato and 1/2 cup chicken broth, lower the heat and simmer for 7 minutes. Return the chicken to the pan, cover and cook 30-40 minutes. Remove the chicken to a warm platter. Sprinkle the flour over the pan drippings, stirring briskly to smooth and blend and cook for 3 minutes. Gradually add enough chicken broth to make 1 cup of liquid, then stir in heavy cream. When it is heated through, turn off the heat, whisk the sour cream in a small bowl, and add it to the sauce, blending it quickly without letting it boil. Spoon over the chicken pieces to serve. Serve over noodles.