1. Heat oil in a large, deep cast-iron skillet over medium-high heat. Add onions and cook until caramelized and lightly browned, about 15 minutes. Add garlic and stir to soften, about one minute.
2. While onions are cooking, generously sprinkle both sides of chicken with salt, pepper, onion powder, garlic powder and paprika. Place chicken, skin side down, on top of browned onions and garlic and cook for 10 minutes.
3. Pour wine over chicken and bring to a boil. Cover tightly with heavy-duty aluminum foil and reduce heat to low. Cook for one hour. Uncover and flip chicken. Chicken should be browned and very soft. Cover and cook an additional 10 minutes.
4. Serve warm with onions and pan juices.