Thursday’s Are For Cooking

| March 12, 2020

Taking over for Ex today. MrsAW1 came across the recipe- we’re both fans of essentially one skillet dinners. All I can say is, try it. You won’t be disappointed.

French Onion Chicken

You’ll need:

1 large onion, halved and thinly sliced

2 tsp. freshly chopped thyme

Kosher salt

Freshly ground black pepper

2 cloves garlic, minced

1 3/4 lb. boneless skinless chicken breasts, cut into 1″ pieces

1/2 tsp. dried oregano

2 tbsp. all-purpose flour

1 1/2 c. low-sodium beef broth

1 c. shredded Gruyère or Swiss cheese

Freshly chopped parsley, for garnish (optional)

You’ll do:

1. In a large skillet over medium heat, heat 2 tablespoons oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized, about 25 minutes. Stir in garlic and cook until fragrant, 1 minute more. Turn off heat and remove onion mixture. Wipe skillet clean.

2. In a large bowl, season chicken with salt, pepper and oregano, then toss with flour. Heat remaining oil in same skillet over medium-high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes.

3. Add beef broth and return caramelized onions to skillet. Bring mixture to a boil, then reduce heat and simmer until chicken is cooked through and beef broth reduces slightly, about 10 more minutes.

4. Add Gruyère and cover skillet with a lid. Cook until cheese is melted, about 2 minutes. Remove from heat and garnish with parsley before serving.

Goes with crusty bread, a crisp chilled white vino, and good company. Enjoy!

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Thank You, Mrs. AW1 for sharing this with us!

The ninja family will try this recipe. Am sure it will be a hit as the other recipes AW1Ed posted.



Hope Ex is well.


Thank you, AW1Ed. I have some fish dishes to test, and coming from someone who does not like fish, it had better be good, or I’ll ask the fish for my money back!

Did anyone in junior high school ever have a salmon casserole for lunch on Fridays? It’s something from the 1950s, but it was so good I want to find that and post it here. That means more seasoning it and cooking it just right to get the right flavor.

And AW1Ed and Mrs. Ed are by far the best cooks on the planet!!!

Jeff LPH 3, 63-66

Thawing out package of hot Italian sausage’s for my 6th recipe of sausage and Penne which is worth every cent.

Veritas Omnia Vincit

Well the description sounds damn fine from here, might be something we try this weekend…

Might go the Swiss Cheese route, the wife is more a fan that way than the other.


AW1Ed – the recipe sounds good. How is it with a side of rice?

Also, check email – sent you a link of interest. Not sure if you or other mods have seen it yet.


Kosher salt, beef and cheese in the same recipe?!
Oy vey! Are you mashugana?
Kidding, saving this one for Household 6.


It looks so good, I decided I’d make a larger portion:

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Seems it doesn’t like that link; I found another:

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Dammit LC, now I want one!


Now I have a Chicken Recipe for tomorrow night. Just have to get some beef broth and shredded swiss. That is if the world has not come to an end!

5th/77th FA

Tho not a great big fan of yard bird I will try this one. And I, too, think that it would go real good over a bed of rice. And yep, crusty bread or some of them cat headed biscuits for sopping purposes. Tanks Matey!