Cream of Mushroom Chicken Thighs Recipe
Ingredients
4 chicken thigh-legs (9-oz. each)
1 teaspoon poultry seasoning
2 teaspoons salt
1/4 teaspoon pepper
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 can (4 oz.) mushroom stems and pieces, drained
1/2 cup sour cream
1/2 cup dry sherry or water
1/2 teaspoon finely chopped garlic
Directions
Place chicken thigh-legs, skin side down and thick edges toward outside, in 2-quart (12 x 7) glass baking dish.
Season with poultry seasoning, salt and pepper Cover.
Microwave on high for 15 minutes; drain.
Combine remaining ingredients in small mixing bowl.
Turn chicken over; pour on cream soup mixture; recover, and continue cooking on medium for 6 to 8 minutes or until fork tender.
Let stand, covered, 5 minutes before serving.
Season with poultry seasoning, salt and pepper Cover.
Microwave on high for 15 minutes; drain.
Combine remaining ingredients in small mixing bowl.
Turn chicken over; pour on cream soup mixture; recover, and continue cooking on medium for 6 to 8 minutes or until fork tender.
Let stand, covered, 5 minutes before serving.
Chef
