Preparation Steps

• In a bowl, combine flour, salt, black pepper, garlic powder, onion powder, and paprika. Dredge each piece of chicken in the flour mixture, ensuring it is well-coated.
• In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces skin-side down and brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
• In the same skillet, add sliced onions and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
• Gradually add the chicken broth to the skillet, scraping any browned bits from the bottom. Stir in the heavy cream and Worcestershire sauce, mixing well.
• Place the browned chicken pieces back into the skillet, ensuring they are submerged in the gravy.
• Reduce the heat to low, cover, and let simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
• Taste the gravy and adjust seasoning if necessary. You can add more salt, pepper, or even a dash of hot sauce for extra flavor.
• Remove from heat and let sit for a few minutes before serving. Garnish with chopped parsley for a fresh touch.