Cut the chicken into portions, rub with salt. Preheat a large, heavy pan and lightly brush with oil. Place pieces of chicken in a pan and fry on all sides until golden brown.

Reduce heat to just below medium, cover pan with a lid and cook chicken for another 10 minutes. (If you have large poultry, cook it longer, for 20-25 minutes). Transfer the chicken to a bowl with the resulting juices and keep warm.

Peel the onion and cut into small cubes; Add the oil to the pan and fry the onion until soft over medium heat for 5-7 minutes. Then add seasoning and flour and cook, stirring occasionally, for 2 minutes. Pour in 100 ml water and add sour cream, mix well so that there are no lumps. Salt.

Return the chicken to the pan, mix gently with the sauce and simmer, covered, for 20 minutes.

Peel the garlic and chop finely, add to the dish for 5 minutes until ready. Remove the finished dish from the heat and leave it covered for another 5-10 minutes.