Heat a heavy skillet over medium heat and add 2 the olive oil.

In a shallow bowl, mix flour, paprika and marjoram with a little salt and pepper. Set aside.

Cut chicken into 3 inch pieces. (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). Dredge the chicken in the flour/paprika mixture, saving any of the leftover flour mixture.

In batches, so as not to overcrowd the skillet, brown chicken pieces on both sides. Remove the browned chicken and set aside. Repeat with the remaining chicken. Set chicken aside.

If needed, add more oil to the skillet. Add onion, red pepper, garlic and bay leaves. Saute for 3-5 minutes. Add chicken broth, bring it to a simmer and add the chicken pieces. Cover and simmer until chicken is cooked, approximately 7-9 minutes.

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. Simmer until thickened and flour is cooked, about 3-5 minutes.

Serve over buttered egg noodles or smashed potatoes (which is what I did). Yum!