Over medium heat, place Dutch oven or saucepan on burner and heat pan and allow pan to get hot.
In a small bowl combine salt, paprika, and black pepper. Rub mixture all over the chicken covered both sides.
Add oil to pan then add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.
When browned on both side, remove chicken from Dutch oven and let rest on a plate. Remaining on medium heat, add onions, seasoning with a small amount of salt and pepper and cook until the onions have started to soften which will be about 3-5 minutes.
Add broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.
Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.