Wipe the chicken pieces clean.Coat the chicken pieces with flour to which a little pepper has been added.

Add the butter to a preheated fry pan (300 F) and , when butter is bubbly, add the chopped onion and saute until onion is golden. Remove to a large stew pot and keep warm.Increase the fry pan heat to 350F(add more butter if necessary) and fry the coated chicken, turning so that all sides brown,until chicken is golden brown. Remove to stew pot with onions.Pour off fat from fry pan, leaving about 3 tbsp. in pan. Sprinkle 2 tbsp. flour in pan and stir. Add the chicken stock to the pan and stir to thicken and get all the goodies loosened from the pan.Add to the stew pot and simmer for 15 minutes; then add the paprika. Simmer another 10 or 15 minutes until chicken is done. Remove chicken pieces and add sour cream; stir to blend. Return chicken to pot and heat through but do not allow to boil.Remove chicken to a warm serving dish and coarsly strain sauce. Keep sauce warm.

Serve with Czech dumplings or noodles, cucumber salad and stewed cranberries or cranberry jelly. I like peas with it , too.