Coat each chicken piece with flour, shaking to dust off excess flour.

Add butter to a heavy-bottomed large pot. Melt butter on medium high heat. When butter begins to foam, add chicken pieces skin side down. Cook until well browned, about 5 minutes. Flip pieces and cook until well browned on the other side, about five more minutes. You will probably need to brown the chicken in 2 batches, set the first batch aside while the second one browns.

Remove chicken from pot and set on a plate while you saute the onions.

Turn heat to medium, then add onions. Stir well, and cook until onions begin to turn golden in color. Add garlic powder, salt, pepper and paprika to the onions. Stir for 1 minute.

Pour in broth, bring to a boil over high heat, then reduce heat to medium-low, add chicken pieces simmer 30 minutes. Stir after 30 minutes, then add more broth or water if it has reduced to more than 1 inch below the top of the chicken pieces. Turn heat to low and simmer for 1 hour, stirring again at the 30 minute point and adding liquid if needed.

Remove the chicken from the pan to a serving plate and keep warm.

Skim any any excess fat off of the broth, which should be quite thick by now. Remove the pan from the heat, then stir in the sour cream.

If the broth is thin, you can add 2 tablespoons of flour to the sour cream and stir well before adding it to the broth.

Bring the sauce to a gentle bubble, then pour over the chicken and serve with spaetzle or cooked egg noodles.