Paprikash Chicken Quarters: Season chicken quarters with flour, salt and pepper. In a large skillet, heat oil over medium heat. Add chicken quarters, butter, onion and cubanelle peppers. Cook for 2 to 3 minutes on each side until chicken is browned and onions are golden brown. Add garlic, caraway seed and clove. Saute for 2 to 3 minutes. Add diced tomato, paprika, chicken base and water, Reduce heat and simmer for 10 to 15 minutes. Transfer chicken to a 13 x 9 inch pan. Pour stew mixture over chicken to evenly coat. Cover pan . Place pan i a preheated 375 degree oven. Roast for 1 to 1 1/4 hours. Remove chicken from pan. In a blender, add sour cream and mustard. Process for 1 to 2 minutes or until smooth.
Pickled Red Onions and Cabbage: Place vinegar, water and sugar in a saucepan. Bring to a boil to make marinade. Place cabbage and onions in a bowl. Pour hot marinade over onions, ensuring that onions are submerged. Cover and marinade over night. Drain and discard excess marinade.
For Service: In a sauté pan, heat oil over medium heat. Add pierogies and onions, Saute turning pierogies gently for 2 to 2 1/2 minutes or until pierogies are gently browned on both sides. Place 6 pierogies on a plate, place 1 chicken quarter on top of pierogies. Ladle sauce over chicken. Top with pickled red onions and cabbage. Garnish with parsley.