Step 1

In a large skillet over medium heat, heat the oil until shimmering. Meanwhile, in a small bowl, mix 1 teaspoon of salt, the pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture all over the chicken.

Step 2

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. Flip the chicken and cook on the other side until browned, about 5 minutes. Transfer the chicken to a platter or rimmed baking sheet. Repeat with the remaining chicken, if needed.

Step 3

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. Add the garlic and cook, stirring regularly, until fragrant, about 1 minute. Sprinkle the flour over the onions and cook, stirring regularly, until lightly browned, about 2 minutes.

Step 4

Add the wine, scraping up any stuck-on bits from the bottom of the pan. Add the stock and thyme, stir to combine and bring to a simmer. 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. Taste, and season with salt and/or pepper, as desired. Discard thyme sprigs and serve (see NOTES).

Step 5

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

Step 6

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