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1
Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish.
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2
Season with salt and black pepper and stir to combine.
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3
Heat the oil in a large ovenproof skillet over medium-high heat until shimmering.
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4
Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides.
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5
Shake off the excess.
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6
Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side.
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7
Remove to a plate.
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8
Add the onions to the oil remaining in the skillet and reduce the heat to medium.
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9
Season the onions with salt and black pepper.
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10
Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes.
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11
Add the garlic and cook until fragrant, 45 to 60 seconds.
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12
Tip the remaining flour mixture into the onions and stir to coat and combine.
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13
Stir in the warmed chicken stock and increase the heat to medium high.
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14
Bring to a boil.
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15
Reduce the heat until the mixture simmers.
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16
Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf.
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17
Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes.
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18
Taste and adjust the seasoning with salt and black pepper.
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19
Discard the thyme sprigs and bay leaf.
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20
Serve the chicken immediately.
