Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | VEGETABLE OIL |
3 pounds | FRYER CHICKEN, CUTUP |
10¼ ounce | CREAM OF CHICKEN SOUP |
⅛ teaspoon | DRIED THYME |
⅛ teaspoon | PEPPER |
IN A SKILLET, OVER MEDIUM HEAT, IN HOT OIL, COOK CHICKEN 10 MINUTES OR UNTIL BROWNED ON ALL SIDES. SPOON OFF FAT. COMBINNE SOUP AND 2 TBSP.
WATER. STIR THYME, PEPPER AND SOUP IN WITH CHICKEN. REDUCE HEAT, COVER AND COOK FOR 30 TO 35 MINUTES OR UNTIL TENDER. STIR OCCASIONALLY.