Ingredients:

  • 3 lbs (1.36 kg) bone-in, skin-on chicken thighs
  • 1 cup (125g) all-purpose flour
  • 1 tbsp (15g) seasoning salt
  • 1 tsp (2g) black pepper
  • 1 tsp (3g) garlic powder
  • 1 tsp (3g) onion powder
  • 0.5 tsp (1g) cayenne pepper
  • 2 tbsp (30g) unsalted butter
  • 2 large yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 3 cups (710ml) low-sodium chicken stock
  • 0.25 cup (60ml) heavy cream
  • 2 tbsp fresh parsley, chopped for garnish

Instructions:

  1. Dry the chicken thighs thoroughly with paper towels to ensure a proper sear. In a shallow bowl, whisk together the all-purpose flour, seasoning salt, black pepper, garlic powder, onion powder, and cayenne pepper.
  2. Dredge each piece of chicken in the seasoned flour mixture, shaking off any excess. Reserve 2 tablespoons of the seasoned flour for the gravy later.
  3. Heat a large cast-iron skillet or Dutch oven over medium-high heat. Sear the chicken in batches, skin-side down first, until a deep mahogany crust forms (about 5-7 minutes per side). Remove chicken and set aside on a plate.
  4. Drain all but 2 tablespoons of the rendered fat from the pan. Add the butter and sliced onions. Cook over medium heat, stirring occasionally, until the onions are softened and slightly browned (about 8 minutes).
  5. Stir in the minced garlic and cook for 1 minute until fragrant and translucent.
  6. Sprinkle 2 tablespoons of the leftover dredge flour over the onions. Whisk in the chicken stock slowly, scraping the bottom of the pan to release the flavorful brown bits (fond). Bring the liquid to a gentle simmer.
  7. Nestle the chicken thighs back into the gravy. Cover the pan, reduce heat to low, and simmer for 25-30 minutes until meat is tender.
  8. Stir in the heavy cream for a silky finish. Garnish with fresh parsley before serving until the sauce is glossy and thick.