Step 1

Preheat a heavy-bottomed brasier or deep-sided skillet over med-low heat.

Step 2

Pat chicken pieces dry with a paper towel and season both sides with about 1/2 teaspoon salt in total.

Step 3

Dredge chicken pieces in flour seasoned with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of paprika. Shake off excess flour.

Step 4

Add oil to the hot skillet then brown the chicken pieces on both sides, about 2 minutes per side. Transfer chicken to a plate and set aside.

Step 5

While the chicken is browning thinly slice the onion and mince the garlic.

Step 6

Add the onion slices to the pan and cook until they start to brown then stir in the minced garlic.

Step 7

Stir in the tomato paste then add 2 cups of chicken stock and scrape the bottom of the pan with a wooden spoon.

Step 8

Stir in 3 tablespoons of paprika, 1 teaspoon of salt and 1/2 teaspoon of pepper.

Step 9

Add the chicken and its juices back to the pan. Cover the pan with the lid cracked and simmer on low heat for about 10-15 minutes until the chicken is cooked through.

Step 10

If the sauce seems too thick after simmering, stir in more chicken stock. The dumplings will soak up the sauce so it should be loose.

Step 11

Temper the sour cream by stirring in some of the sauce to prevent it from curdling.

Step 12

Remove the pan from the heat and stir in the tempered sour cream. Stir in some of the minced parsley and reserve some for a garnish.

Step 13

Garnish with the rest of the parsley and serve right away over nokedli, egg noddles or rice.