1 whole chicken, cut up
1 1/2 cups water, enough water to cover chicken
1 pint sour cream
2 tablespoons flour
1/4 teaspoon paprika to taste.
1 teaspoon salt to taste

1. Pull skin off pieces of chicken. Sear chicken in pot roast pan. When searing last sides of chicken, add thinly sliced onion. When last side is seared, add water. Cook until meat is tender (approx 1 1/2 to 2 hrs.) Keep checking so that water does not evaporate. Add additional water occassionally.
2. Beat sour cream and flour together until smooth. (Just before chicken is ready for gravy.)
3. When chicken is done, remove from heat. Remove chicken from the pot. Stir in the sour cream mixture until smooth. (Use egg beater or hand mixer to prevent lumps.) Add paprika. Bring to a boil so that gravy thickens. Put chicken back into the pot with gravy.