chicken paprikash

chicken paprikash
1 /2 cup flour
2 Tbs sweet paprika
t/t salt
t/t pepper
whole chicken cut into 8 pieces
3 Tbs olive oil
1 large onion-cut in half, then thinly sliced
1Tbs + 1 tsp smoked paprika
3 Tbs paprika
¼ tsp cayenne
14 oz can diced tomatoes
juice from 1/2 lemon
2 tsp sugar
2 cups or more chicken broth
1 cup sour cream
 Combine flour and 2 Tbs paprika with salt and pepper.  Dredge chicken in flour mixture.  Reserve left over flour.  Add oil to dutch oven.  Heat over medium high heat.  Add chicken and brown on both sides.  Remove chicken and reserve.  Add a bit more oil to pot.  Add onion and cook until tender.  Add red pepper, paprika and salt.  Return chicken to pot and pour in the tomatoes. Add enough broth to cover.  Bring to a boil, reduce heat and cover and simmer 30-45 minutes, until chicken is done.  Remove from heat and let cool.  Combine reserved flour and ½ cup sour cream.  Add small amount of liquid from pot to flour mixture and stir with whisk until smooth.  Add to pot and simmer 5 minutes.  Add remaining sour cream at serving.