Heat oil in pan. Stir in onion, cook just enough to soften.

Add chicken, skin side down. Cook for about 5 minutes over medium heat, until the chicken is brown and the onions are starting to turn golden. Turn chicken over, and stir onions. Cook another 3-5 minutes, to brown that side.

Add 3/4 cup of water (more if needed, to cover the pan and come up around the edges of the meat.) Add the herbs, crushed, and the salt. Bring to a simmer, and cover the pan.

Simmer 15 minutes. Turn the meat over, simmer another 15 minutes or until the meat is done.

Remove the chicken from the pan. Bring the broth in the pan to a boil. Add the roux cube, and stir until it is dissolved and the gravy is thickened. Serve.