-
1
Heat a heavy skillet over medium heat and add 2 the olive oil.
-
2
In a shallow bowl, mix flour, paprika and marjoram with a little salt and pepper.
-
3
Set aside.
-
4
Cut chicken into 3 inch pieces.
-
5
(I like to give my chicken a light seasoning of salt and pepper before I coat it in the flour mixture but be careful not to over salt).
-
6
Dredge the chicken in the flour/paprika mixture, saving any of the leftover flour mixture.
-
7
In batches, so as not to overcrowd the skillet, brown chicken pieces on both sides.
-
8
Remove the browned chicken and set aside.
-
9
Repeat with the remaining chicken.
-
10
Set chicken aside.
-
11
If needed, add more oil to the skillet.
-
12
Add onion, red pepper, garlic and bay leaves.
-
13
Saute for 3-5 minutes.
-
14
Add chicken broth, bring it to a simmer and add the chicken pieces.
-
15
Cover and simmer until chicken is cooked, approximately 7-9 minutes.
-
16
Stir any left over flour/paprika mixture into the sour cream and add the mixture into the skillet, gently mixing it in with a whisk.
-
17
Simmer until thickened and flour is cooked, about 3-5 minutes.
-
18
Serve over buttered egg noodles or smashed potatoes (which is what I did).
-
19
Yum!
