Ingredients:

  • 1 kg bone-in, skin-on chicken thighs
  • 125g all-purpose flour
  • 15g smoked paprika
  • 15g garlic powder
  • 15g onion powder
  • 5g cayenne pepper
  • 12g kosher salt
  • 5g freshly cracked black pepper
  • 45ml neutral oil
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 42g unsalted butter
  • 710ml low-sodium chicken stock
  • 120ml heavy cream
  • 2 sprigs fresh thyme
  • 2 tablespoons of the leftover seasoned flour

Instructions:

  1. Mix 125g all purpose flour, 15g smoked paprika, 15g garlic powder, 15g onion powder, 5g cayenne, 12g salt, and 5g pepper in a shallow bowl.
  2. Dredge 1 kg chicken thighs in the flour mixture, shaking off the excess. Wait 5 minutes before frying so the flour hydrates and sticks.
  3. Heat 45ml neutral oil in a large skillet. Fry chicken skin side down for 6 minutes until the skin is golden and shatter crisp. Flip and cook 4 minutes more, then remove to a plate.
  4. In the same pan, melt 42g unsalted butter. Add 1 sliced yellow onion and cook for 5 minutes until soft and starting to brown.
  5. Stir in 2 tablespoons of the leftover seasoned flour. Cook for 2 minutes, stirring constantly until it smells like toasted bread.
  6. Slowly pour in 710ml chicken stock while whisking. Scrape the bottom of the pan to release all those browned chicken bits.
  7. Return the chicken to the pan. Add 2 sprigs of fresh thyme. Cover and simmer for 25 minutes until the sauce is thick and velvety.
  8. Remove from heat and stir in 120ml heavy cream. Whisk gently until the gravy is a pale, mahogany color.
  9. Let the dish sit for 5 minutes before serving.