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1
Rinse chicken thighs and dry them lightly with a paper towel.
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2
With kitchen shears, trim excess fat.
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3
Sprinkle with salt, pepper, paprika and garlic powder to taste.
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4
Spread 1 1/2 cups flour on a plate or in a shallow bowl.
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5
Lightly coat each thigh with the flour, shaking off the excess.
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6
Heat oil in a large cast-iron skillet or nonstick saute pan over medium-high heat.
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7
Add chicken; cook until browned on all sides.
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8
Don't worry about cooking through.
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9
Browning may be done in batches if necessary Remove chicken to a platter and set aside.
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10
Scrape loose any browned bits that have stuck to the pan.
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11
Stir the remaining 1/4 cup flour into the pan juices and stir until mixture turns a rich, dark brown, scraping the pan to ensure that none of the chicken bits stick.
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12
Add onions and stir until they begin to soften.
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13
Slowly stir in chicken stock and simmer low for about 5 minutes, until the mixture just starts to thicken.
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14
Return chicken to the pan, cover and cook for 15 to 20 minutes, checking once or twice, turning pieces and making sure the chicken isn't sticking.
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15
Cook until chicken is cooked through and tender.
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16
If needed, adjust seasoning with salt and pepper to taste and simmer uncovered for another 10 minutes.
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17
Serve with rice or mashed potatoes.
