Pat the chicken pieces dry with salt.

Cut the onions pole to pole into thin slices.

Heat a large pot over medium-high heat and melt the butter.

Pat the chicken pieces dry with paper towels.

Place skin-side down in the pot and cook 4-5 minutes until well browned.

Turn over and cook 2-3 minutes on the other side.

Remove the chicken from the pan to a bowl and set aside.

Add the onion to the pot and cook, stirring occasionally, until lightly browned (about 7 minutes).

Add the paprika and black pepper to the onions and stir to combine.

Add the chicken broth, tomato, green pepper, and bay leaves.

Scrape up the browned bits from the bottom of the pan and stir to mix.

Nestle the chicken pieces into the pan on top of the onion mixture.

Cover and cook on a low simmer for 20-25 minutes, or until the chicken is cooked through.

Remove the pan from heat.

Remove the chicken from the pan and let the pan cool for a minute.

Remove the bay leaves and stir in the sour cream, and add salt to taste.

If the sour cream cools the sauce too much, turn the heat back on and heat the sauce through gently.

Add the chicken back to the pan and coat with the sauce.

Serve the chicken with dumplings or egg noodles.