• Preheat oven to 350 degrees F.
• In a large, deep skillet, arrange the chicken quarters to fit snugly.
• Add the onion, garlic and thyme to the skillet.
• Add enough stock to the pan to reach at least halfway up the chicken quarters.
• Sprinkle the smoked paprika over the quarters.
• Season with salt to taste.
• Cook in oven 90 minutes.
• The internal temp of the chicken should be no less than 170 degrees F.
• Remove from oven and set chicken pieces aside on a platter.
• Cover with foil to rest.
• Remove the onion and garlic from the pan and set aside for serving with the chicken.
• Measure the remaining liquid and add water if needed to make 3 cups total liquid and set aside.

To make the quinoa

• Use 2 cups of the left over stock to combine with the quinoa in a small pan.
• Cover with a lid and bring to a boil.
• Turn heat down and simmer 20 minutes.
• Fluff with a fork and keep covered until ready to serve.

To make gravy

• Use the skillet from braising the chicken to heat over med/hi.
• Add one tablespoon of butter and melt.
• Whisk in 1 tablespoon of flour and cook 1 minute.
• Whisk 1 cup of the reserved stock into the mixture and simmer until thickened.
• Serve with the braised chicken and quinoa.