Dredge the chicken thighs in flour seasoned with sea salt and pepper. Cook the chicken in skillet over medium high heat with a little olive oil. Start with skin side down and sear for 3-4 minutes.
Turn the heat down to medium and allow roux to cook and brown for 12-15 minutes, stirring constantly. The roux should turn medium brown. Add the chicken broth to the roux mixture and mix well.