• Trim any excess fat off the chicken thighs but leave a lovely layer of chicken skin.
• Season the chicken thighs liberally with salt and pepper. Press them into the Panko bread crumbs, ensuring an even coat all over.
• Heat the oil in a skillet over medium-high heat. Add the chicken thighs, in a single layer, skin-side down and cook until browned. Turn over and brown the other side. About 3-4 minutes per side.
• Layer the chicken in a shallow baking dish like the 13x9 Pyrex casserole dish. Sprinkle the sliced onion and garlic over the top. Cover with foil and bake in a pre-heated 350-F oven for about 45 minutes.
• Remove the foil from the chicken and bake an additional 5 minutes or pop the chicken under the broiler for 1-2 minutes to crisp up the skin if necessary.

To make the gravy:

• Remove the chicken from the baking dish and set aside.
• Use a spatula to get all the juice and tasty bits out of the baking dish. Scrape it into a pot getting all the chunks and juices.
• Use a whisk to whisk in the flour to the juicy mixture in the pot. It'll be like a paste. This is fine.
• Add the chicken broth to the pot in a slow stream, whisking as you go.
• Heat this mixture on medium, stirring frequently, until it boils. Simmer for 3-4 minutes.
• Use an immersion blender to make the gravy silky smooth. Whisk in the sour cream, if using, and season with salt and pepper and enjoy!