Gently rinse the chicken pieces with cold water, pat dry, and sprinkle with salt and pepper. Warm the butter in a large pan on medium/high heat for about five minutes. Add the chicken parts and brown for about six minutes per side. Once they are well-browned, set the pieces aside.
Reduce the heat to medium, and add the onion slices. Sauté for five minutes, stirring often, until the onions are softened. Add the pepper slices and sauté for another three minutes. Add the marjoram, chicken broth, white wine, and half of the paprika, and stir everything together. Add the chicken pieces, moving the onions/pepper to make room for the chicken. Bring to a simmer, then cover and reduce the heat to low. Simmer for one hour (45 minutes if you’re using boneless, skinless chicken thighs).
Remove the chicken from the pan and cover with tin foil. Raise the pan’s heat to medium and bring to a simmer, then remove from heat. Stir in the remaining paprika and the sour cream until everything is well-mixed; be sure to temper the sour cream by adding some of the sauce to it before adding it all to the pan. Tempering will make sure the sour cream doesn’t curdle.
Pour the sauce over the chicken and serve immediately with parsnip “dumplings”.