Lauren’s Hickoryish Chicken

My wife uses a Dutch oven for this but any old pot or deep pan will do. Though I do love that Dutch oven.

Heat the oil over a medium flame till it is hot. Add the chopped onions and stir ‘em a bit to coat. Let them sit until they’re soft (though, if you prefer, you can let them go for longer).

Move onions out of the way and place the chicken, skin side down, in contact with the bottom of the pot so the skin can get a bit brown. Meanwhile, pour on a generous amount of the smoked paprika so it coats the bottom of the chicken. Add the hot paprika, onion and garlic powder, and kosher salt to taste. Flip the chicken over with tongs and repeat.

Add some water or stock, enough so you’ll have some gravy when it’s all over, then cover and let it simmer (we needed to reduce the flame to the lowest setting or it boiled away) until it’s cooked just how you like it.

Enjoy!