Beer braised chicken thighs

Combine thyme, paprika, and 3 tbsp flour in large ziploc bag. Sprinkle chicken with 1/4 tsp salt. Add chicken to bag, seal, and turn to coat

Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirl to coat. Remove chicken from flour mixture and add to pan, cooking 4 minutes. Turn chicken, cook 2 minutes. Remove chicken from pan (it will not be cooked through).

Add onions and mushrooms to pan. Cook 5 minutes until mushrooms are browned. Stir in remaining 1 1/2 tsp flour, 1/4 tsp salt, beer, stock, Worcestershire, and pepper. Bring to boil, cook 2 minutes.

Return chicken to pan. Reduce heat and cook, partially covered, 15 minutes until chicken is done. Sprinkle with parsley.