Cook the chopped onion soft, add the tomato sauce and paprika and stir cook for a minute.
Reduce or take from heat and place the chicken pieces into the pan and add some butter to it.
Cook the chicken a bit on all sides by turning the pieces over medium to slow heat.
Pour the water mixed with concentrated stock/broth over the chicken in the pot and mix it all a bit.
Season with black pepper, salt and garlic powder and mix.
Cook the chicken on medium to low flame, while turning everything once in a while. Cook for about 10 -15 minutes.
In a small bowl, mix together the sour cream and whipping cream.
Before you add the sour cream and whipping cream to the chicken dish, add some of the cooking hot paprika chicken sauce to the sour and whipping cream to temper and mix.
Then add the sour and whipping cream turned pink to the chicken dish.
Mix everything well and cook for another 2-3 minutes on medium to low heat or until the sauce thickens and the chicken in cooked.
Serve hot with noodles, spaetzle or rice (see suggestions in post).
Video
Notes
I used skinless chicken drumsticks but you can use boneless chicken cuts too or other in-bone chicken cuts with or without skin.
Use sweet paprika and not the hot paprika variety. IT can be smoked paprika too.
You can use concentrated stock mixed with water (50:50) or Maggi cubes mixed in warm water or packet broth.
Sour Cream is usually used in this recipe to add tanginess to the dish but you can also use thick cream or Crème fraîche.