Smothered chicken with onion gravy

Peel the onions and garlic. Slice the onions and chop the garlic. Divide the seasonings separately: for the chicken, 2 g garlic powder, 1 g onion powder, 1 g paprika, 4 g salt and 1 g pepper. For the coating, 1.5 g garlic powder, 0.75 g onion powder, 0.75 g paprika, 3 g salt and 0.75 g pepper mixed into 90 g flour. For the gravy, set aside in a clean bowl 0.5 g garlic powder, 0.25 g onion powder, 0.25 g paprika, 1 g salt and 0.25 g pepper with the remaining 30 g flour. Keep this reserve away from raw chicken.

Pat the chicken dry, distribute the seasoning reserved for the meat over it, then coat in the seasoned flour and shake off excess. Heat all the oil in a 26 cm sauté pan over medium heat. Brown the chicken in a single layer for about 8 min total, turning it. Work in batches if necessary. Transfer to a platter. It will finish cooking in the gravy. Discard flour that touched raw meat. Measure 45 ml cooking fat to retain. Remove the rest and cool it for disposal.

Soften the onions in the retained fat for 5 min, then add garlic for 1 min. Stir in the clean flour and seasoning reserve for 2 min without scorching. Gradually whisk in all the stock, loosening the browned bits. Return the chicken and all its juices, cover and simmer gently for about 20 min until cooked and tender. Check the centre reaches 75 °C for 30 s. Cook longer if needed. Divide the chicken and all the onion gravy.