In a large heavy skillet or Dutch oven brown the chicken parts in the oil over medium high heat, turning the parts to brown evenly. Remove the chicken parts as they brown and set aside.
Pour off the oil but for about 1 TBSP of it. Add the onions, sweet pepper, garlic and sauté over medium high heat, until the onions just beginnings to turn golden brown.
Stir in the paprika and the mushrooms and sauté for another minute. Stir in wine, tomato sauce and mix well. Return the chicken and cook over low heat for about 30-40 minutes.
Remove the chicken again. Turn to medium high heat and cook the sauce for another 10-15 minutes until reduced by 1/3. Lower the heat and stir in the sour cream.
Return the chicken and warm completely.