My mother-in-law clipped this from a magazine in 1971 and made it every August until she couldn’t cook anymore. Now I carry on the tradition.

Tender chicken thighs braised in a rich, savory onion gravy make a comforting, old-fashioned dinner.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 3 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil or butter
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1 tsp paprika
• ½ tsp dried thyme
• Salt and black pepper
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh parsley, optional

Directions

1. Season the chicken. Pat the thighs dry and season generously with salt, pepper and paprika.
2. Brown the chicken. Heat oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and cook for about 5–7 minutes until deeply browned. Turn and brown the other side. Transfer to a plate.
3. Caramelize the onions. Reduce the heat to medium. Add the sliced onions and cook for 15–20 minutes, stirring frequently, until soft, golden brown and deeply caramelized. Add the garlic during the final minute.
4. Make the gravy. Sprinkle flour over the onions and stir for about 1 minute. Gradually pour in the chicken broth, stirring constantly to prevent lumps. Add Worcestershire sauce and thyme.
5. Braise. Return the chicken thighs to the skillet, skin-side up. The liquid should come roughly halfway up the chicken. Cover and simmer gently for 25–30 minutes, or place in a 375°F (190°C) oven until the chicken reaches at least 165°F (74°C) internally and is tender.
6. Finish. Taste the gravy and adjust the salt and pepper. Spoon plenty of those caramelized onions and gravy over each thigh and garnish with parsley.

Best served with: mashed potatoes, rice, egg noodles, or warm biscuits—the gravy is the star of the dish.