1-First, pat dry and season the 1 lb bone-in chicken thighs with the blend of 2 tsp granulated garlic, 1 tsp paprika, 1 tsp oregano, 1/4 tsp chili powder, salt, and pepper. This step enhances the natural flavors and helps the seasoning stick well.

2-Next, coat the chicken in 1 cup all-purpose flour mixed with the spice blend, then pan-fry in oil for 4-5 minutes on each side until browned. This gives the chicken a nice crispy exterior before it simmers in the sauce.

3-After removing the chicken, cook 1 small chopped onion in the same skillet for 2-3 minutes until translucent. Add 2 minced garlic cloves and a pinch of crushed red pepper (if you like a bit of heat) for about 20 seconds to build aroma.

4-Then, make a roux by adding 2 tbsp butter and 1 tbsp of the seasoned flour to the skillet, cooking for 1-2 minutes. Gradually whisk in 2 cups chicken broth and let it cook for 2-3 minutes to thicken.

5-Stir in 1/2 cup heavy cream and season with salt and pepper to taste. Return the chicken to the skillet and bake in a preheated oven at 425°F for 1 hour until fully cooked.

6-Finally, garnish with parsley and serve hot. For the best results, use a thermometer to check that the chicken reaches 165°F inside. If you’re adapting for boneless chicken, cooking times may vary, so keep an eye on it to avoid overcooking.