Ingredients
For the Chicken:
3 bone-in, skin-on chicken thighs
3 chicken drumsticks
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dried thyme
½ cup all-purpose flour
3 tablespoons vegetable oil
For the Onion Gravy:
1 medium yellow onion, thinly sliced
2 garlic cloves, finely minced
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2½ cups low-sodium chicken broth
½ cup whole milk or heavy cream
½ teaspoon paprika
½ teaspoon dried thyme
¼ teaspoon ground black pepper
Salt, as needed
1 tablespoon chopped fresh parsley, optional
Instructions
Pat the chicken thighs and drumsticks dry with paper towels.
Season the chicken on all sides with the salt, black pepper, paprika, garlic powder, onion powder, and dried thyme.
Place ½ cup of flour in a shallow bowl.
Coat each piece of chicken lightly with flour, then shake off the excess.
Heat the vegetable oil in a large, deep skillet over medium heat.
Place the chicken skin-side down in the hot skillet without overcrowding the pan.
Cook for 6 to 8 minutes, or until the first side is deeply golden.
Turn the chicken and cook for another 5 to 6 minutes.
Transfer the browned chicken to a plate. Leave about 3 tablespoons of oil and drippings in the skillet.
Reduce the heat to medium-low and add the sliced onion.
Cook for 6 to 8 minutes, stirring occasionally, until softened and lightly golden.
Add the minced garlic and cook for 30 seconds.
Add the butter and stir until melted.
Sprinkle 3 tablespoons of flour over the onions.
Cook for 1 to 2 minutes, stirring constantly, until the flour has absorbed the fat.
Slowly pour in the chicken broth while whisking or stirring continuously.
Continue stirring until the gravy is smooth and begins to thicken.
Stir in the milk or heavy cream, paprika, dried thyme, and black pepper.
Bring the gravy to a gentle simmer and add salt only if needed.
Return the browned chicken to the skillet with the skin facing upward.
Spoon some gravy over the chicken while leaving part of the browned skin exposed.
Reduce the heat to low and partially cover the skillet.
Simmer for 30 to 35 minutes, or until the chicken is tender and reaches an internal temperature of at least 165°F.
Add a splash of chicken broth if the gravy becomes too thick.
If the gravy is too thin, remove the chicken and simmer the sauce uncovered for several minutes.
Sprinkle with chopped parsley, if desired, and serve hot with the onion gravy.
Notes
Bone-in chicken thighs and drumsticks remain juicy during the slow simmering time.
Brown the chicken in batches if necessary. Crowding the skillet can cause the chicken to steam instead of brown.
Keep the gravy at a gentle simmer after adding the milk or cream. Rapid boiling may cause the dairy to separate.
Boneless chicken thighs can be used, but begin checking them after about 20 minutes of simmering.
For a dairy-free version, replace the butter with additional oil and use extra chicken broth instead of milk or cream.
Store leftover chicken and gravy together in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a covered skillet over low heat.
Add a splash of broth or water while reheating if the gravy has become too thick.
Freeze the cooled chicken and gravy in a freezer-safe container for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Serve with white rice, mashed potatoes, biscuits, egg noodles, green beans, or roasted vegetables.