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1
Pat the chicken pieces with salt and set them aside at room temperature.
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2
Cut the onions, halving then slicing thinly pole to pole.
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3
Heat a large pot over medium-high heat and melt the butter.
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4
Once the butter is hot, pat the chicken pieces dry with paper towels, then place skin-side down in the pot.
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5
Let the chicken cook 4-5 minutes untill well browned, then turn over and cook 2-3 minutes on the other side.
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6
Remove the chicken from the pan to a bowl and set aside.
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7
Add the onion to the pot and cook, stirring occasionally and scraping up any browned bits from the chicken until lightly browned (about 7 minutes).
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8
Add the paprika and some black pepper to the onions and stir to combine.
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9
Add the chicken broth, tomato, pepper, and bay leaves, scraping up the browned bits from the bottom of the pan again and stirring to mix.
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10
Nestle the chicken pieces into the pan on top of the onion mixture.
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11
Cover and cook on a low simmer for 20-25 minutes.
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12
Once the chicken pieces are cooked through, remove the pan from heat.
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13
Remove the chicken from the pan and let the pan cool for a minute.
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14
Remove the bay leaves then stir in the sour cream, and add salt to taste.
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15
If the sour cream cools to sauce too much, turn the heat back on and heat the sauce through.
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16
Add the chicken back to the pan and coat with the sauce.
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17
Serve the chicken with dumplings or egg noodles.
