Chicken and Sweet Potatoes

This chicken recipe looks really easy to make, and the chef likes sweet potatoes, so maybe he’ll try this one. It’s adapted from an old magazine clipping that I found in my recipes file. 

Chicken and Sweet Potatoes

  • 1 can (10-3/4 oz) condensed cream of mushroom soup
  • 8 chicken thighs
  • 1 tsp dried thyme
  • 2 lbs sweet potatoes, peeled and cut into 2-inch chunks
  • 3 cups frozen peas
  1. Heat oven to 350°F.
  2. Spread undiluted soup in bottom of a 5-quart Dutch oven.
  3. Add chicken, and turn the pieces to coat with soup.
  4. Sprinkle with thyme, and add sweet potato.
  5. Cover and bake for 50 minutes.
  6. Add peas, cover and bake for 10 minutes, or until the chicken is cooked, and vegetables are tender.

Serves 4.

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