Step 1

1 In a large skillet over medium heat, heat the oil until shimmering

Step 2

2 Meanwhile, in a small bowl, mix 1 teaspoon of salt, the pepper, garlic powder and paprika until combined

Step 3

3 Sprinkle the seasoning mixture all over the chicken

Step 4

4 Working in batches, if needed, so as to not overcrowd the pan, place the chicken in the skillet, skin side down, and sear until nicely browned, 5 to 8 minutes

Step 5

5 Flip the chicken and cook on the other side until browned, about 5 minutes

Step 6

6 Transfer the chicken to a platter or rimmed baking sheet

Step 7

7 Repeat with the remaining chicken, if needed

Step 8

8 Add the onions and the remaining 1/4 teaspoon of salt to the skillet and cook, stirring occasionally, until they start to brown, about 8 minutes

Step 9

9 Add the garlic and cook, stirring regularly, until fragrant, about 1 minute

Step 10

10 Sprinkle the flour over the onions and cook, stirring regularly, until lightly browned, about 2 minutes

Step 11

11 Add the wine, scraping up any stuck-on bits from the bottom of the pan

Step 12

12 Add the stock and thyme, stir to combine and bring to a simmer

Step 13

13 Return the chicken and any accumulated juices to the skillet, partially cover, and cook, adjusting the heat as necessary to maintain a gentle simmer, until the chicken is fully cooked (an instant-read thermometer should register at least 165 degrees when inserted into the thickest part of the chicken without touching the bone) and tender, about 30 minutes

Step 14

14 Taste, and season with salt and/or pepper, as desired

Step 15

15 Discard thyme sprigs and serve (see NOTES)

Step 16

16 NOTES: If avoiding alcohol, use an equal amount of additional chicken stock and a splash of vinegar in place of the wine

Step 17

17 If using leg quarters, you can cut each quarter into thighs and drumsticks for more servings