Season and sear the chicken: Pat the chicken thighs dry with kitchen paper. Season them generously on both sides with salt, pepper, and the paprika. Heat the olive oil in your large frying pan over a medium-high heat until it shimmers. Place the chicken in the pan, making sure not to overcrowd it. Cook for 4-5 minutes on each side until the surface is a deep golden brown and you hear a satisfying sizzle. The chicken should feel firm to the touch. Remove it to a plate and set aside. The smell of the paprika toasting in the oil is lovely.

Sweat the aromatics: Reduce the heat to medium. Add the butter to the pan, along with the chopped onion. Sauté for 3-4 minutes, stirring occasionally, until the onion turns soft and translucent. The butter will smell nutty, and the onion will look glossy. Add the minced garlic and cook for another 30 seconds until fragrant, but not browned.

Make the roux: Sprinkle the plain flour over the softened onions and garlic. Stir constantly with your wooden spoon for about 1 minute. The flour will absorb the fat and create a thick, sandy paste. This smell is the base of the gravy—toasty and savoury. Scrape up any browned bits from the bottom of the pan, as they hold loads of flavour.

Build the gravy: Slowly pour in the chicken stock, whisking or stirring continuously to prevent lumps. The mixture will thicken quickly. Once it is smooth, stir in the double cream and dried thyme. The gravy will look pale and creamy, with a smooth, velvety texture. Bring it to a gentle simmer; you should see small bubbles breaking the surface.

Return the chicken: Nestle the seared chicken thighs back into the pan, spooning some of the gravy over the top. Reduce the heat to low, cover the pan with a lid, and let it simmer for 15 minutes. The chicken will cook through and become tender. The gravy will darken slightly and smell rich and savoury.

Finish and rest: After 15 minutes, check the chicken is cooked through by cutting into the thickest part—the juices should run clear. Remove the pan from the heat and let it rest, uncovered, for 5 minutes. This rest allows the gravy to settle and the chicken to reabsorb some of its juices. Garnish with fresh parsley before serving.