Place the flour in a bowl large enough to hold the chicken. Season the chicken with salt and pepper and add to the bowl. Toss and coat the chicken with flour.
Preheat oven to 375°F. Place the oil in a large skillet set over medium, medium-high heat. Working in four-piece batches, cook the chicken until richly browned, about 4
minutes per side. Transfer the chicken to a 9" x 13" inch casserole.
Drain all but 2 Tbsp. of the fat from the skillet and set back over the heat. Add the onion, bell pepper, and garlic and cook until tender, about 5 to 6 minutes. Add the paprika and marjoram and cook 2 minutes more. Add the stock and tomatoes and bring to a simmer.
Pour this mixture over the chicken. Cover and bake for 45 minutes, or until the chicken is cooked and deliciously tender. Arrange the chicken on a serving platter or
serve from the casserole. Spoon 2 tsp. of the warm sour cream on top of each piece of chicken; sprinkle with parsley and enjoy. note: To warm the sour cream, place in small bowl and zap in the microwave 30 seconds, or until fluid.