Pre-soak claypot, top and bottom, in water for 15 minutes.
In a large plastic bag place flour, paprika, oregano, basil, garlic powder, and onion powder. Seal and shake to combine. Add chicken to the bag and shake to coat the pieces.
In a large skillet over medium-high heat add the olive oil and quickly brown the chicken (reserve the excess flour coating mixture), turning only once.
Arrange the browned chicken in the claypot, top with salt, pepper, green onions, and mushrooms.
Add the wine to the frying pan drippings and simmer for 1 minute. Add to the skillet 1 cup of the sour cream and gently heat until thickened, stirring constantly. Pour sauce evenly over the chicken in the claypot. Sprinkle with Swiss cheese and cover with the lid.
Place claypot in a cold oven and turn heat to 475°F Bake for 45 minutes, depending on chicken, checking for doneness after 30 minutes.
Remove chicken and vegetables to a platter and tent with foil. Pour juices from the claypot into a saucepan over medium heat. Whisk 1 tablespoon of the flour mixture into the remaining 1 cup of sour cream and stir into the pan juices, heating until thickened.
Can be served over mash potatoes, rice or noodles.