Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1 cup all-purpose flour
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1.5 tsp kosher salt
  • 1 tsp cracked black pepper

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. In a shallow bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  2. Dredge each piece of chicken in the seasoned flour mixture, shaking off excess. Set aside the remaining flour for the gravy.
  3. Heat the vegetable oil in a 12-inch cast iron skillet over medium-high heat. Sear the chicken skin-side down for 5-7 minutes until deep mahogany. Flip and sear for 3 minutes. Remove chicken to a wire cooling rack.
  4. Drain all but 3 tablespoons of fat from the skillet. If needed, add the butter. Sauté the sliced onions and bell peppers for 5-6 minutes until softened. Add minced garlic and cook for 60 seconds.
  5. Sprinkle 3 tablespoons of the leftover dredging flour over the vegetables. Whisk constantly for 2-3 minutes until the flour turns a nutty, peanut butter color.
  6. Slowly pour in the warm chicken stock and heavy cream while whisking vigorously. Bring to a gentle simmer until the liquid thickens.
  7. Nestle the chicken pieces back into the gravy. Cover, reduce heat to low, and simmer for 20-25 minutes until the internal temperature reaches 165°F. Garnish with fresh parsley before serving.