Season and Sear the Chicken: Pat the chicken thighs dry with a paper towel and season generously on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Place the chicken in the skillet, skin-side down, and sear for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove the chicken and set aside.

Sauté the Aromatics: Reduce the heat to medium. Add the sliced onion to the same skillet and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Make the Roux: Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for about 2 minutes to cook out the raw flour taste. This creates a roux, which will thicken our gravy.

Create the Gravy: Gradually pour in the chicken broth, whisking constantly to prevent any lumps from forming. Scrape up all the delicious browned bits from the bottom of the pan. Bring the gravy to a simmer and let it thicken for 2-3 minutes.

Simmer to Perfection: Return the chicken thighs to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and let it simmer for 25-30 minutes, until the chicken is cooked through and tender.

Serve and Enjoy: Taste the gravy and adjust seasoning with more salt and pepper if needed. Serve the chicken smothered in the rich gravy.