Chicken in onion gravy

Ingredients:

• 4 chicken legs (1.8 kg)
• 2 tbsp. premium flour
• 1 tsp onion powder
• 1 teaspoon paprika
• 1/4 tsp cayenne pepper, or to taste
• 1 tbsp. l. rapeseed oil
• 2 onions, thinly sliced
• 2 cloves garlic, finely chopped
• 1 cup homemade chicken broth or lightly salted chicken broth, warm
• 2 sprigs of fresh thyme
• 1 bay leaf, preferably fresh

Preparation:

1. Preheat oven to 175°C.
2. In a shallow dish, combine the flour, onion powder, paprika, and cayenne pepper. Season with salt and pepper and toss to coat evenly. In a large ovenproof skillet, heat the oil over medium-high heat until shimmering. Pat the chicken dry with kitchen towels and dredge in the flour mixture, coating all sides. Shake off any excess. Place the chicken in the hot oil and fry until golden brown, 1-2 minutes per side. Transfer to a plate.
3. Add the onion to the remaining oil in the pan and reduce the heat to medium. Season the onion with salt and pepper. Cook, stirring occasionally, until golden, 5-7 minutes. Add the garlic and cook until fragrant, 45-60 seconds.
4. Pour the remaining flour mixture into the onions and stir to coat and distribute evenly. Add the heated chicken broth and increase the heat to medium-high. Bring to a boil. Reduce the heat to a simmer. Add the browned chicken with all its juices, scattering it among the onions, along with the thyme and bay leaf.
5. Transfer the skillet to the oven and roast until the chicken runs clear when pierced with a knife and the internal temperature reaches 165°F (74°C) on a meat thermometer, about 30 minutes. Taste and season with salt and pepper if needed. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.