Ingredients:

  • 3.5 lbs bone-in, skin-on chicken thighs and drumsticks
  • 2 tsp Kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 2 stalks celery, finely minced
  • 1 green bell pepper, diced
  • 4 cloves garlic, smashed and minced
  • 1/3 cup all-purpose flour
  • 3 cups low-sodium chicken bone broth
  • 1 tsp dried thyme
  • 1 dried bay leaf
  • 0.5 tsp cayenne pepper

Instructions:

  1. Pat the chicken dry and season aggressively on all sides with kosher salt, black pepper, and smoked paprika.
  2. Heat vegetable oil in a 5-6 quart heavy-bottomed Dutch oven over medium-high heat until shimmering. Place chicken skin-side down and sear without moving for 6–8 minutes until the skin is mahogany-colored and crispy. Flip and sear the other side for 3-4 minutes. Remove chicken and set aside.
  3. In the same pot with the rendered chicken fat, add the diced onion, celery, and green bell pepper (the holy trinity). Sauté for 5-7 minutes until softened, scraping the bottom of the pot to release the browned bits (fond).
  4. Sprinkle the all-purpose flour over the vegetables. Whisk constantly for 3-5 minutes to create a dark roux, ensuring the flour cooks through and smells nutty.
  5. Add the minced garlic and cook for 1 minute until fragrant. Slowly whisk in the chicken bone broth one cup at a time to prevent lumps.
  6. Stir in the dried thyme, bay leaf, and cayenne pepper. Return the chicken and any accumulated juices to the pot.
  7. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 45-50 minutes, or until the chicken is fall-apart tender and the gravy has thickened to a velvety consistency.