Ingredients:

  • 1 kg bone-in, skin-on chicken thighs (approx. 4-6 pieces)
  • 120g all-purpose flour
  • 10g smoked paprika
  • 5g garlic powder
  • 5g onion powder
  • 3g cayenne pepper
  • 8g kosher salt
  • 5g cracked black pepper
  • 30ml neutral oil
  • 2 large yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 710ml low-sodium chicken stock
  • 30g unsalted butter
  • 2 sprigs fresh thyme
  • 15ml heavy cream

Instructions:

  1. In a shallow bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Pat the chicken thighs completely dry with paper towels.
  2. Dredge each chicken thigh in the seasoned flour mixture, coating thoroughly and shaking off any excess. Reserve the remaining flour for the gravy.
  3. Heat oil in a 12-inch cast iron skillet over medium-high heat. Place chicken skin-side down and sear for 5–7 minutes until golden brown. Flip and cook for 3 minutes. Remove chicken to a wire rack.
  4. Lower heat to medium and add butter to the skillet. Stir in the sliced onions and sauté for about 8 minutes until translucent and caramelized at the edges.
  5. Stir in the minced garlic and two tablespoons of the reserved seasoned flour. Cook for 2 minutes to toast the flour, then gradually whisk in the chicken stock and add the thyme sprigs.
  6. Return the chicken to the pan, nestling it into the gravy. Simmer for 15-20 minutes until the chicken is cooked through and the sauce is thickened. Stir in heavy cream before serving.