Season chicken thighs on both sides.
Heat oil and sear chicken skin-side down until crispy. Flip and sear the other side. Remove and set aside.
In the same pan, cook onions and garlic until fragrant.
Add flour and whisk into a paste.
Pour in water or broth, stir smooth, and bring to a boil.
Add chicken back in, cover, and cook 30 minutes until tender.
Spoon garlic gravy over the chicken. Serve with rice, potatoes, or bread.
