In a pot, sauté the finely chopped onion until translucent with half the butter. Stir in the paprika powder.
Season chicken generously with flour, salt + pepper. Fry briefly in the pot, then add marjoram.
Pour in the stock until the chicken is just covered. Simmer for 35/40 mins until tender.
Mix sour cream and the flour until smooth. Temper with a little hot cooking liquid, then stir back in.
Remove chicken from pot, blend the sauce until silky, then return chicken and coat. Add the remaining butter.
Serve with rice (my nana's way) or pasta, and with plenty of fresh parsley on top.
