• 3 tablespoons unbleached all-purpose flour
• 2 teaspoons paprika
• Salt
• 4 whole chicken legs (about 2 pounds total), thighs and drumsticks separated
• 1 1/2 tablespoons extra-virgin olive oil
• 3 large shallots, peeled and quartered
• 1/2 cup lower-sodium chicken broth
• 1 tablespoon apple cider vinegar

Heat oven to 350°. In a shallow bowl, whisk together flour, paprika and 1/4 teaspoon salt. Season chicken with salt; dredge in flour mixture, shaking off excess (reserve flour mixture).

Heat 1 tablespoon oil in a heavy, large, deep skillet over medium heat. Add chicken to skillet in batches; cook until golden brown, about 4 minutes per side. Transfer to a large baking dish and scatter shallots over the top.

Add remaining 1/2 tablespoon oil and 2 teaspoons of the flour mixture to pan; cook, stirring, for 30 seconds. Whisk in broth and vinegar; bring to a simmer and cook 30 seconds more. Strain liquid through a fine-mesh strainer over chicken and shallots.

Cover baking pan with foil, sealing tightly. Bake for 35 minutes; uncover and continue baking until chicken is cooked through and shallots are tender, about 10 minutes more. Serve warm.