Crispy Chicken Thighs with Brown Gravy

Ingredients:
4 bone-in, skin-on chicken thighs
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 tsp onion powder
2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups chicken broth
1 tsp Worcestershire sauce
Fresh parsley, chopped
Instructions:
Pat the chicken thighs dry and season both sides with salt, pepper, garlic powder, paprika, and onion powder.
Heat olive oil in a large skillet over medium-high heat. Place the chicken skin-side down and cook until golden and crispy, about 6–8 minutes. Flip and cook for another 3–4 minutes. Remove the chicken.
In the same skillet, melt the butter. Add the onion and garlic and cook until softened.
Stir in the flour and cook for about 1 minute.
Slowly whisk in the chicken broth and Worcestershire sauce. Simmer until the gravy becomes smooth and thick.
Return the chicken to the skillet, skin-side up. Cover and simmer for about 15–20 minutes, or until the chicken is fully cooked and tender.
Sprinkle with fresh parsley and serve hot with plenty of that delicious brown gravy.
Tip: Serve with mashed potatoes, rice, or warm bread to soak up the gravy.