Smothered Onion Chicken

From the garden

• 3 large yellow onions, halved and thinly sliced
• 2 cloves garlic, minced
• 3 sprigs fresh thyme

From the pantry

• 8 bone-in, skin-on chicken thighs
• ⅓ cup all-purpose flour — for dredging; reserve 2 tablespoons for the gravy
• 1 tsp smoked paprika
• 2 cups chicken stock
• 3 tbsp vegetable oil
• 1½ cups rice — cooked, for serving
• salt — to taste
• black pepper

1. Season the chicken well with salt, pepper, and the smoked paprika, then dredge in the flour, shaking off the excess. Brown in the oil in a wide, deep skillet over medium-high heat, 4–5 minutes per side, and set aside — they finish cooking later.
2. Add all the onions to the drippings with a pinch of salt and cook over medium heat, stirring often, 12–15 minutes until soft, golden, and starting to catch on the bottom.
3. Stir in the garlic and the reserved 2 tablespoons of flour and cook 1 minute. Whisk in the stock gradually so the gravy stays smooth, then add the thyme.
4. Nestle the chicken back in skin-side up, cover, and simmer gently 25–30 minutes until the thighs reach at least 165°F and are spoon-tender. Taste the gravy and season.
5. Serve the chicken and plenty of onion gravy over the rice, pulling out the thyme stems as you go.