🍳 Method
Season chicken thighs generously with salt, pepper, paprika, and garlic powder.
Sear chicken in a large skillet with oil over medium-high heat until golden brown on both sides. Remove and set aside.
Sauté onions and garlic in the same pan until soft and fragrant.
Sprinkle flour, stir to coat, and cook for 1 minute.
Slowly add chicken broth, whisking to avoid lumps. Simmer until thickened.
Add cream if using, and return chicken to the pan.
Cover and simmer on low for 25–30 minutes until chicken is tender and gravy is rich.
Garnish and serve with mashed potatoes, rice, or cauliflower mash.
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