Chicken Parisenne

Ingredients

• 1 large pkg chicken thighs approximately 12
• 14 c red wine vinegar
• 14 c water
• 2 Tbsp brown sugar
• 1 10 oz can cream of mushroom soup
• 10 fresh mushrooms sliced
• 1 c sour cream

Directions

1. Place uncooked skinned thighs in 13 x 9-inch Pyrex baking dish
2. Mix red wine vinegar water brown sugar and soup with wire whisk
3. Pour over chicken
4. Top with mushrooms
5. Bake at 350 for 1 hour
6. One half hour before serving
7. mix in sour cream with a spoon
8. Serve with rice