Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1.5 cups all-purpose flour
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 3 tbsp vegetable oil
  • 2 large yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken stock
  • 0.5 cup heavy cream
  • 2 sprigs fresh thyme
  • 1 tbsp Worcestershire sauce

Instructions:

  1. In a large bowl, whisk together the all-purpose flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  2. Pat the chicken thighs completely dry with paper towels. Dredge each piece thoroughly in the seasoned flour mixture, shaking off excess. Reserve the remaining flour.
  3. Heat vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Place chicken skin-side down and sear for 5–7 minutes until mahogany-colored. Flip and sear for 3 minutes. Remove to a wire rack.
  4. Reduce heat to medium. Add sliced onions to the remaining fat in the skillet. Cook for 8-10 minutes until soft and caramelized at the edges.
  5. Stir in minced garlic and 2 tablespoons of the leftover seasoned flour. Cook the flour for 2 minutes to remove the raw taste while stirring constantly to form a blonde roux.
  6. Slowly whisk in the chicken stock, heavy cream, and Worcestershire sauce. Add fresh thyme sprigs. Bring to a simmer until the gravy thickens.
  7. Nestle the seared chicken back into the gravy. Cover and simmer on low for 30 minutes until the chicken reaches an internal temperature of 165°F and is fall-apart tender.