Begin by seasoning the chicken thighs with salt, black pepper, garlic powder, Spanish smoked paprika, dried oregano, and chili flakes if desired. Lay the seasoned thighs on a parchment-lined baking tray, allowing the flavors to meld while you heat your skillet.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once the oil shimmers, add the chicken thighs skin-side down and sauté for 5-7 minutes until golden brown. Flip the chicken and cook for another 5-7 minutes until both sides are crisp and browned. Remove the chicken and set it aside.

Using the same skillet, pour in 1/2 cup of white wine to deglaze, scraping any delicious browned bits off the bottom. Add 1 chopped white onion and sauté for about 3-4 minutes until softened and translucent. Then, stir in 3 minced garlic cloves and cook for an additional minute until fragrant.

Lower the heat and mix in 1 cup of organic low sodium chicken broth, 1/2 cup of heavy cream, and 2 tablespoons of Dijon mustard. Sprinkle in a teaspoon of turmeric powder for color, and whisk until smooth. Allow the sauce to come to a gentle simmer, stirring occasionally.

Return the browned chicken thighs to the skillet, nestling them into the creamy sauce. Cover and simmer on low heat for 25 minutes, allowing the chicken to cook thoroughly and absorb the sauce’s rich flavors.

Once the chicken is tender and the sauce has thickened, remove the skillet from heat. Garnish with giant capers and a pinch of smoked paprika for an extra pop of flavor. Serve hot.