In a shallow dish, combine the seasonings with the flour. Set 1 cup of the seasoning flour aside.
In the remaining seasoned flour, roll the chicken thighs. Brown the chicken thighs in oil an oven safe skillet.
Add the butter to the skillet and melt. Then, add the onions and cook for 3 to 4 minutes or until softened.
Add the reserved seasoned flour to the onions and stir until coated. Cook until the mixture begins to bubble, about 2 minutes more.
Carefully add the chicken broth and water, stirring to blend with the flour, then add heavy cream.
Return the chicken to the skillet, nestling it into the gravy, and bake for an hour at 425 degrees F.