Step 1

In a shallow bowl, mix together the flour, paprika, garlic powder, onion powder, black pepper, cayenne pepper, dried thyme, and salt.

Step 2

Pat the chicken pieces dry. Dredge each piece in the seasoned flour until well coated. Shake off excess. Reserve 2 tablespoons of the seasoned flour for later use.

Step 3

Heat the oil in a large heavy skillet over medium-high heat. Once hot, add the floured chicken pieces in a single layer, leaving space between each. Fry until golden brown on both sides, about 3-4 minutes per side. If necessary, cook in batches. Remove to a plate.

Step 4

Pour off all but 2 tablespoons of oil from the skillet. Reduce heat to medium-low and add the sliced onions. Cook, stirring occasionally, until onions are soft and caramelized. (About 15 minutes.)

Step 5

Add the garlic to the onions and cook for 1 minute more. Sprinkle the reserved 2 tablespoons of seasoned flour over the onions. Cook, stirring constantly, for 1-2 minutes to eliminate the raw flour taste. Slowly pour in the chicken broth. While pouring, scrape up any browned bits from the bottom of the pan. Stir in the heavy cream.

Step 6

Return the browned chicken pieces to the skillet, nestling them into the gravy. Bring to a simmer, then reduce heat to low. Cover and cook until chicken is very tender, 30-40 minutes.

Step 7

Transfer chicken to a serving platter. Stir the butter into the gravy until melted. Taste and adjust seasonings if needed. Pour the gravy over the chicken.

Step 8

Garnish with fresh parsley and serve hot over rice or mashed potatoes. Enjoy!