-
1
Lightly dust chicken chunks with some flour- just enough to coat.
-
2
Set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking.
-
3
Saute chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.
-
4
Remove from pan using a slotted spoon and set in a covered dish to keep warm.
-
5
Add onions and mushrooms to the pan and saute until lightly browned, adding another tsp of oil only if needed.
-
6
Add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.
-
7
Stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this I prefer the sweet)- your choice.
-
8
Add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles).
-
9
Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.
-
10
Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.
