Cream of Mushroom Chicken Thighs
|Chicken thighs and legs||32 Ounce (4 In Number, 9 Ounce Each)|
|Poultry seasoning||1 Teaspoon|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Dry sherry/Water||1⁄2 Cup (8 tbs)|
|Finely chopped garlic||1⁄2 Teaspoon|
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.