| 1 | Skillet: in skillet over medium heat, in hot oil, cook chicken for 10 minutes or until browned on all sides. |
| 2 | Spoon off fat. |
| 3 | stir in soup, pepper and thyme. |
| 4 | Reduce heat to low. |
| 5 | Cover; simmer for 35 minutes or until chicken is fork-tender, stirring occasionally. |
| 6 | oven: substitute 1 tablespoon melted margarine for oil. |
| 7 | In 12 x 8- inch baking dish, arrange chicken skin-side up. |
| 8 | Drizzle with margarine. |
| 9 | Bake at 375f for 40 minutes. |
| 10 | spoon soup, pepper and thyme over chicken. |
| 11 | Bake for 20 minutes more or until chicken is fork-tender. |
| 12 | Stir sauce before serving. |
| 13 | makes 4 servings. |
| 14 | tip: if desired, remove skin from chicken. |
| 15 | Combine soup and 2 tablespoons water before adding to skillet or spooning over chicken. |
