SKILLET: In skillet over medium heat, in hot oil, cook chicken for 10 minutes or until browned on all sides. Spoon off fat.
Stir in soup, pepper and thyme. Reduce heat to low. Cover; simmer for 35 minutes or until chicken is fork-tender, stirring occasionally.
OVEN: Substitute 1 tablespoon melted margarine for oil. In 12 x 8- inch baking dish, arrange chicken skin-side up. Drizzle with margarine. Bake at 375F for 40 minutes.
Spoon soup, pepper and thyme over chicken. Bake for 20 minutes more or until chicken is fork-tender. Stir sauce before serving.
Makes 4 servings.
TIP: If desired, remove skin from chicken. Combine soup and 2 tablespoons water before adding to skillet or spooning over chicken.
Posted by Stephen Ceideberg; October 14 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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