Instructions: Season the chicken lightly with the no-salt seasoning, pepper, and paprika. Heat the olive oil and brown the chicken lightly on all sides for 3 to 5 minutes. Cover and cook gently over low heat for an additional 10 minutes, or until the meat is firm to the touch. You want the meat cooked but still very tender. Transfer to individual serving plates. Spoon a serving of the onion marmalade on each plate. Garnish the chicken with fresh parsley or, better still, fresh tarragon leaves, if available.

To make the marmalade: Warm the olive oil in a small, heavy-bottomed saucepan. Add the onions and stir well until onions are coated with oil. Stir in the sugar. Bring the mixture to a boil; immediately turn to simmer and cook, covered, stirring occasionally, for 1 1/2 hours. Stir in the rice wine vinegar until it is well absorbed. Continue to simmer, uncovered this time, for an additional 30 minutes. The mixture will have a marmalade-like appearance. Cool and store in the refrigerator. Serve cold.

This recipe serves 2.

This recipe doubles well.

* This looks high in fat, but its actually a lower-fat version than the original - save it for special occasions.

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