French Onion Soup Chicken and Parmesan Roasted Brussels Sprouts with Bacon

S4 E01 | Wrestle-Mania with Ric Flair and Sam Morrill | Something's Burning

The Nature Boy himself swings by the kitchen to chat with Sam Morrill and Bert about the good ol’ wrestling days. He opens up about his son, his women, and his FLAIR. They’ll laugh, they’ll cry… and they’ll eat French Onion–inspired chicken with a side of Bodega Cat whiskey. Plus, he’s promo’ing the hell out of Sam’s new special. You should check it out, too.

French Onion Soup Chicken

Ingredients:

  • 1 medium onion
  • 4 bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • ½ cup mayonnaise
  • 1 oz envelope onion soup mix
  • 3 tbsp apple cider vinegar
  • 1 tsp chicken bouillon paste
  • 1 medium bunch fresh chives
  • ½ cup plain Greek yogurt
  • ½ tsp freshly ground black pepper

Steps:

  1. Cut onion into 1” thick wedges.
  2. Season the chicken with salt and sear both sides in cast iron skillet.
  3. Mix mayonnaise and soup mix in a bowl.
  4. Remove chicken from pan and cook the onion wedges.
  5. Add 2 tbsp apple cider vinegar and bouillon paste to pan with onions.
  6. Add 1 tbsp of mayo mix to the chicken and return to pan with onions.
  7. Transfer pan to oven at 400°F and cook for an additional 20 minutes.
  8. Chop chives and add to mayo mixture with Greek yogurt.
  9. Add remaining apple cider vinegar to the pan and pour over chicken.

Parmesan Roasted Brussels Sprouts with Bacon

Ingredients:

  • 2 lbs Brussels sprouts
  • 2 tbsp olive oil
  • 6 pieces cooked bacon
  • ½ cup grated parmesan
  • 1½ tsp kosher salt
  • 1 tsp ground pepper

Steps:

  1. Cut ends off of Brussels and halve them.
  2. Toss Brussels with olive oil, salt, pepper and half of the parmesan.
  3. Bake at 400°F for 20–25 minutes.
  4. Top with bacon and remaining parmesan.
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