Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1 cup all-purpose flour
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1/4 cup neutral oil
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 3 cups chicken stock
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme

Instructions:

  1. In a shallow bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Pat chicken pieces dry with paper towels.
  2. Dredge each chicken piece in the seasoned flour mixture, shaking off 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 until mahogany brown and crispy. Remove chicken and set aside on a plate.
  4. Reduce heat to medium. Add butter to the skillet drippings. Sauté sliced onions and bell peppers until softened and caramelized, scraping up the brown bits (fond) from the bottom of the pan.
  5. Stir in the minced garlic and 3 tablespoons of the reserved seasoned flour. Cook for 2-3 minutes, stirring constantly, until the flour smells nutty and turns a light brown.
  6. Slowly whisk in the chicken stock and Worcestershire sauce to avoid lumps. Bring to a gentle simmer.
  7. Add the thyme sprigs and return the chicken to the pan. Cover and simmer for 20-25 minutes until the chicken is tender and the gravy has thickened to a velvety consistency.