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Pat the chicken dry and season with 1 tablespoon of salt, then set aside
Heat the schmaltz or other fat in a large pot over medium-high heat
Once hot, add the chopped onions and sprinkle with 1 teaspoon of salt
Toss the onions to coat in the oil and cook for 10 minutes until soft and golden
Remove the pot from heat and sprinkle in the paprika, mixing well to coat the onions
Return the pot to heat and add the chicken pieces, tossing to coat in the paprika and onion mixture
Cook the chicken for a few minutes to get some color, turning occasionally
Pour in the water or chicken stock and bring to a simmer
Reduce heat to medium-low, cover the pot, and simmer for 30 minutes, stirring every 10 minutes
Mix the sour cream and flour together until smooth
Stir in a little of the hot liquid to temper the sour cream
Pour the sour cream mixture into the pot and stir well
Gently simmer for about 20 minutes until the sauce thickens
Keep on lowest heat to warm and allow flavors to meld
Serve with galushka dumplings or egg barley