Over medium heat in a Dutch oven or other heavy casserole, saute the onion in the hot chicken fat until it is lightly golden.  Add the paprika and chicken parts and brown six minutes on each side.

Add the salt, pepper, garlic, tomato and chicken broth, cover and simmer gently for one hour and 15 minutes.

Remove the pan from the heat.  Remove the chicken and place it in a warm serving dish.

Simmer the remaining sauce, uncovered, for 10 minutes over low heat.  Remove and cool to tepid.  Skim off the fat.  Stir in the sour cream.  Add the chicken parts and warm them gently over low heat.  Do not let the sauce boil or the sour cream will curdle.

Serve with egg noodles or with spaetzle.

This dish was one of the those of which the married couple who compiled the "Road Food" cookbook said "Before we were married, one of our favorite activities was driving into New York City for low-priced Hungarian blue-plate specials at the now defunct Eva's Hungarian Kitchen."