Smothered Chicken Thighs in Onion Gravy

Preheat the oven to 350°F.

Season the flour: In a large shallow dish, combine the flour, onion powder, paprika, and cayenne pepper. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper and stir to combine.

Heat the oil and prep and season chicken: In a large ovenproof skillet over medium-high heat, heat the oil until shimmering.

Season and sear the chicken: Pat the chicken thighs dry using a paper towel. Place chicken in the flour-spice mixture to coat on both sides. Shake off the excess flour and set aside. Add the coated thighs to the pan without crowding and sear in two batches if necessary until golden brown, 1 to 2 minutes per side. Set chicken aside on a plate.

Cook the aromatics: Add the onions to the skillet and decrease the heat to medium. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add garlic and cook until fragrant, 45 to 60 seconds.

Add flour and make gravy: Add the remaining flour-spice mixture to the onions and stir to coat and combine. Add the chicken stock to the onion flour mixture. Stir to combine. Increase the heat to medium-high. Bring the mixture to a boil. Decrease the heat to low and simmer.

Add chicken and remaining ingredients into skillet: Add to the skillet the reserved chicken thighs with any accumulated juices, thyme sprigs, and the bay leaf. Nestle the thighs into the onions and turn to coat all sides in the gravy.

Finish in oven: Transfer the skillet to the oven, uncovered, and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165°F when inserted with an instant-read thermometer, 20 to 25 minutes. If the gravy seems too thick, remove the chicken thighs to a serving plate and add chicken stock a little at a time.

Adjust seasoning and serve: Taste and adjust for seasoning with salt and pepper. Serve immediately.