Heat the sunflower oil in a pan and brown the chicken pieces on both sides.

Transfer the browned chicken to a pot or saucepan and set aside.

In the same pan with the remaining oil, add chopped onion (medium-sized pieces). Cook for 2–3 minutes, stirring occasionally.

Add julienned red pepper and finely chopped garlic. Cook for another 3 minutes.

Stir in the paprika and cook for 1 minute, ensuring it doesn’t burn.

Add 1 glass of water to the pan and stir well.

Pour the mixture from the pan over the chicken in the saucepan.

Add bay leaves and enough water to just cover the chicken. Avoid adding too much water.

Bring the mixture to a boil, then reduce the heat to low.

Simmer for 40–50 minutes, or until the chicken is tender.

Allow the sauce to reduce naturally while simmering. Avoid adding excess water to ensure the sauce thickens.

Prepare the dumplings (Optional).

In a bowl, beat the eggs and add a pinch of salt.

Gradually mix in flour until the batter has a consistency thicker than pancake batter, resembling thick cream.

Using a spoon, drop small portions of dough into the simmering chicken pot.

Avoid stirring immediately, let them cook for 2 minutes before mixing gently.

Cook the dumplings for no more than 5 minutes.

Mix the sour cream with 3 tablespoons of flour and a few tablespoons of water until smooth.

Add this mixture to the pot after the dumplings have cooked.

Stir and simmer for 2–3 minutes, allowing the sauce to thicken.

If the sauce is still too thin, dissolve 2 tablespoons of flour in water and stir it into the pot.

Simmer until the desired consistency is reached.

Season with salt, ground black pepper, and freshly chopped parsley.

Stir well, then turn off the heat and let the dish rest, covered, for 10–15 minutes.

Serve hot with bread to soak up the delicious sauce, or pair with polenta for a delightful twist.

If skipping the dumplings, the dish remains just as satisfying.

Enjoy your meal!