Get rid of excess oil in the pan leaving enough to sauté onion and garlic. Add onion and garlic to the pan with 2 pinches salt. Sauté until golden brown. Add a tablespoon butter to the pan. Add one tablespoon all purpose flour and stir. Cook for a minute until raw taste of flour disappears. Add chicken stock while stirring and bring to a boil. Add oregano, thyme and paprika. Turn down heat to medium low. Add chicken to pan, cover and cook for 30 minutes until chicken is tender. After first 10 minutes, spoon sauce all over chicken pieces and continue cooking covered. After 30 minutes, chicken should be tender. Taste and add more salt to gravy if necessary. Since the chicken is well seasoned and the stock had salt in it, I didn’t add any extra salt. Garnish with chopped parsley if desired. Serve over mashed potatoes or rice.