Introduction

This is Mama Miche and today in my magic kitchen: Poulet à l'oignon

In honor of one of the greatest love stories on television, Abe and Rose Weissman from the Marvelous Ms. Maisel series, I made this French Onion Chicken dish. I imagine it would be something Rose would ask Zelda to make Abe if he ever got out of line again. Instead of going back to France, this would remind him that she did leave him once and would again, while also bringing back the memories of them falling in love again in Paris.

We recently binge-watched the series. Late to the party as usual. I understand why it garnered so many awards. It was brilliant on so many levels. I mean the wardrobe alone, those dresses! One of the reasons I never watched it was because everybody that I knew said it reminded them of me, and I would love it, and I'm an asshole. I didn't want to watch something that reminded everybody of me. They kept saying they could see me in the show. 

I had dreams of being a star of stage and screen when I was growing up in New York City, and I was very fucking funny, not just funny looking. 

Now I'm here in my 17th incarnation, helping you make your kitchen magic.

Tools

• Knife or mandolin 

• Cutting mat

• Measuring cups and spoons

• Whisk

• Mixing spoon

• Non-stick, oven safe Skillet with lid

Ingredients

Makes 4 servings

• 2 to 3 medium yellow onions, thinly sliced 

• 1 cup Wondra flour or gluten-free flour mix 

• 1 tsp Twice Stolen Spice ™

• 1/2 tsp paprika 

• 2 tbsp extra virgin olive oil

• 1 tbsp balsamic vinegar, or more if needed

• 1 tbsp Worcestershire sauce

• Half half teaspoon dried or 1 teaspoon fresh thyme leaves 

• 2 tbsp water

• 1 tbsp unsalted butter

• 8 chicken tenderloins or 2 pounded chicken breasts

• 1/2 cup chicken broth (add more if needed to taste)

• 1 cup Gruyere cheese, grated 

Directions

Prep Time: 10 minutes Cook Time: 40 minutes

Prep

• Thinly slice onions

• In a large bowl, whisk flour, Twice Stolen Spice™, and paprika. 

• Dredge the chicken cutlets in the seasoned flour. Reserve the remaining flour mixture.

Cook

• In a large nonstick skillet, heat oil and some butter over medium heat 

• Add onions and increase heat to medium/high, stirring frequently until they start to brown around the edges 

• Turn heat to medium/low. Add balsamic vinegar and Worcestershire sauce and continue to cook string occasionally for 20 to 25 minutes or until the onions are tender. 

• Add one to 2 tablespoons of water to deglaze, remove onions, set aside, and wipe skillet. 

• Add oil and butter to the pan over medium heat.

• Lay dredged chicken cutlets in the pan and cook for a couple of minutes or until lightly browned on both sides. Repeat with remaining chicken. Remove chicken. Set aside. 

• Combine broth and a tablespoon of the reserved flour mixture and add to the skillet. Whisk on low heat for one minute until the thickens. Discard the remaining flour mixture.

• Return the chicken to the skillet. Top with onions and cheese and cover. Cook low 3 to 5 minutes until the cheese is melted and bubbling.

• Put in the oven on broil for one minute if you want the top browned (optional)

Notes:

Enjoy with a fresh steamed vegetable like baby broccoli.