Ingredients
1/2 c. all-purpose flour
1 tsp. paprika
Pinch cayenne pepper
Kosher salt
Freshly ground black pepper
2 lb. chicken thighs and legs
1 tbsp. vegetable oil
2 onions, thinly sliced
4 sprigs fresh thyme
3 cloves garlic, minced
1 c. low-sodium chicken broth
Preparation
Step 1Preheat oven to 350°. In a medium bowl, whisk together flour, paprika, and cayenne pepper and season with salt and pepper. Set aside 2 tablespoons of mixture.Step 2Season chicken all over with salt and pepper, then dredge each piece in flour mixture until lightly coated. Shake off excess. Step 3In a large ovenproof skillet over medium heat, heat oil. Working in batches, add chicken and sear until golden on both sides, about 2 minutes per side. Transfer to a plate. Step 4
Add onions and thyme to skillet and reduce heat to medium. Cook until softened, 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Step 5
Scatter reserved flour mixture over onions and stir until onions are completely coated. Gradually stir in broth and increase heat to medium-high. Return chicken to skillet and once mixture comes to a boil, transfer skillet to oven and bake until cooked through, 18 minutes more.
