Chicken Paprikas with Noodles

    3 lb chicken pieces with skin and bones
    1 1/2 teaspoons salt
    1/2 teaspoon black pepper
    2 tablespoons vegetable oil
    1 large onion, chopped
    4 garlic cloves, finely chopped
    1 1/2 tablespoons paprika (preferably sweet Hungarian)
    2 (8-oz) cans tomato sauce
    1 1/2 cups water
    1 cup sour cream
    buttered egg noodles

Rinse chicken and pat dry, then sprinkle with 1 teaspoon salt and
1/4 teaspoon pepper. Heat oil in a 6- to 8-quart heavy pot over
moderately high heat until hot but not smoking, then brown chicken in
2 batches, skin sides down first, turning over once, about 12 minutes
per batch. Transfer chicken to a shallow bowl. Add onion and garlic
to pot and saute, stirring, until lightly browned, about 6 minutes.

Add paprika and stir in tomato sauce and water. Add chicken pieces,
skin sides up, and simmer, covered, until chicken is very tender but
not falling off the bone, about 30 minutes. Remove lid and cook,
stirring occasionally, until sauce is thickened, about 10 minutes
more. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Transfer 1 cup sauce to a bowl and whisk in sour cream, then stir
mixture into remaining sauce in pot and season with salt. Serve with
buttered egg noodles.