6slicestexas toast optional, baguette or sourdough toast would also work
Instructions
Preheat the oven to 350
Place the dutch oven on the stove, add the oil and preheat over medium high 3-4 minutes. Sprinkle chicken with salt and pepper and place chicken skin side down in the pot.
Allow chicken to sear on one side 6 minutes before turning and searing 5-6 minutes more on the second side. Transfer to a plate temporarily.
To the same pot, add 1 more tablespoon avocado oil and add the onions. Sprinkle with a pinch of salt and cook until just softened--2 to 3 minutes.
Add the flour to the onions and oil and stir until no pockets of flour remain--about 1 minute. Add the broth, white wine vinegar or white wine, thyme leaves, half of the salt and all of the pepper. Stir and allow to simmer over medium heat until the sauce thickens--about 5 minutes. Taste to see if you need the rest of the salt and add it if necessary.
Add the chicken into the gravy, cover and bake 30 minutes.
After 30 minutes, remove the lid and add the mushrooms, nestling them into the area around the chicken. Cover and bake an additional 20 to 30 minutes until the chicken registers 160 near the bone. Allow the chicken to rest covered in the pot 10 minutes before serving.