1. Prepare the chicken: Pat the chicken pieces dry with paper towels. Season both sides generously with salt, pepper, and paprika.
2. Brown the chicken: In a large, heavy skillet (cast iron works great), heat the vegetable oil over medium-high heat. Add the chicken pieces, skin side down, and cook until well-browned, about 4-5 minutes per side. Work in batches if necessary to avoid crowding the pan. Remove the browned chicken and set aside.
3. Cook the onions: In the same skillet, add the sliced onions to the remaining oil and chicken drippings. Cook the onions, stirring frequently, until soft and caramelized, about 8-10 minutes.
4. Make the gravy: Sprinkle the flour over the caramelized onions, stirring constantly to combine and cook out the raw flour taste (about 1-2 minutes). Slowly pour in the chicken broth while stirring, making sure there are no lumps. Continue to cook until the gravy thickens slightly.
5. Smother the chicken: Return the browned chicken pieces to the skillet, nestling them into the onion gravy. Lower the heat to a simmer, cover the skillet, and cook for 35-45 minutes, or until the chicken is cooked through and tender.
6. Serve: Once done, garnish with fresh parsley. Serve the smothered chicken with rice, mashed potatoes, or your favorite Southern sides!
This dish is the epitome of Southern comfort and will leave everyone wanting more!
