Sprinkle the pieces of chicken with salt and pepper, then dredge in flour. Melt 3 Tbl butter in a large skillet and fry the chicken until golden brown - on all sides. Place the chicken in a pyrex or earthen-ware baking dish. Smear the sour cream over it. Cover tightly and bake for 2 hours.
Degrease the skillet, but reserve it (and the browned-bits on the bottom) for gravy-making.
Remove the chicken from the baking dish. Create a gravy from the frying pan residue and braising liquids. In the frying pan, combine 1 Tbl butter and 1 flour over moderate heat. Whisk the roux until it is blond in color. De-glaze the pan with wine. Pour in the contents of the baking dish. Reduce the liquid until it barely coats the back of a spoon. Test for salt and pepper. (A few pinches of nutmeg in the gravy will add an extra layer of complexity.)
Here's an old cookbook, representative of PA Dutch cuisine: gutenberg.org.