Hi Michael;
I found this recipe on the net, hope you and your wife like it.
Chicken Paprikash

2-2 1/2 lb chicken
2 medium onions
1/2 pint sour cream
1/2 green pepper (optional)
1 lb mushrooms (optional)
garlic to taste, 2-6 cloves (optional)
2 Tbsp shortening
salt & pepper
seasoned salt (optional)
2 heaping Tbsp Hungarian sweet paprika
1 tsp cornstarch or flour (to taste)

Use deep, heavy skillet or pot. Chop onions and green pepper. Melt shortening in the bottom of the pan. Saute onions and green pepper in shortening until onions are light brown. Add salt and pepper to taste. Add paprika. Stir well. Bring to a simmer. On a separate plate, season the pieces of chicken with salt or other spices (e.g., extra paprika, garlic powder, seasoned salt). Add a cup of water. Stir until it comes to a boil. Add the chicken to the simmering water. The liquid should just touch all of the poultry, but not cover it. Cover and simmer at low heat for about 45 minutes (up to 1 1/2 hours if you like it to fall off the bone). Pour about 1/2 to 3/4 cup of liquid into a small pan. Sprinkle cornstarch or flour into liquid, stirring so that it does not lump up. Remove from heat. Add sour cream. Mix thoroughly. Pour contents back into pot over the chicken. Check the color (depending on the amount of sour cream you prefer). Cook for another 5 minutes or so, until the sauce thickens.