2 to 2 1/2 lbs chicken, preferably thighs and legs
2-3 Tbsp unsalted butter
3 yellow onions
black pepper to taste
2 1/2 Tbsp sweet paprika
1 tsp cayenne pepper
1 C chicken broth
2 bay leaves
1 tomato, cubed
1 C chopped green pepper
1/2 C sour cream
Pat chicken pieces with salt and set aside, at room temperature.
Cut onions, halving, then slicing thinly pole to pole. Melt butter, in a large pot, over medium heat.
Pat chicken pieces dry with paper towels and place skin-side down in pot. Cook chicken 4-5 minutes until well browned. Turn over and cook an additional 2-3 minutes. Remove chicken from the pan and set aside.
Add onion to the pot and cook, stirring occasionally, scraping up any browned bits from the chicken, until lightly browned (about 7 minutes).
Add paprika and black pepper to onions and stir to combine.
Add chicken broth, tomato, pepper, and bay leaves, scraping up the browned bits from the bottom of the pan again and stirring to mix.
Place chicken pieces into the pan, on top of the onion mixture. Cover and cook on a low simmer for 20-25 minutes.
Once chicken pieces are cooked through, remove from heat. Remove chicken from the pan and let the pan cool for a minute.
Remove bay leaves, then stir in sour cream. Add salt to taste.
If the sour cream cools the sauce too much, turn the heat back on and heat the sauce through.
Add chicken back to the pan and coat with sauce.
Serve with dumplings or egg noodles.