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Pull the skin off the chicken thighs, rinse, pat dry. Lightly flour each piece of chicken shaking off the excess flour. Place in a casserole dish or rectangler pan lined with foil. Rub each piece of chicken with the sage. Bake at 375 degrees uncovered for 45 minutes. Peel and cut up the potaoes into wedges and place on top of chicken. Pour the cream of chicken soup (do not add water) over potatoes and chicken. Cover and continue to bake at 375 degrees for another 45-60 minutes or until potatoes are tender. Good recipe, the chicken is tender and falls right off the bone. You get your meat, potatoes, and gravy in one dish. Just serve with a vegetable. Very tasty dish.
Quantity
1
Quantity Unit
1
Servings
Prep Time (minutes)
15
Cook Time (minutes)
90
Ready In (minutes)
105
Ingredients
Amt.
Measure
Ingredient
4
pound, raw
chicken thighs bone in, skin removed
1
1/2
cup
all-purpose flour
1
tablespoon
sage or poultry seasoning
8
medium (2-1/4" to 3-1/4" dia.)
Russet Potatoes peeled, cut into wedges
2
cans (10.75 oz)
Cream of celery condensed soup
Steps
Sequence
Step
1
Remove skin from chicken thighs, rinse, and pat dry. Coat chicken with flour shaking off excess. Place in a 9x13 casserole or baking pan lined with foil. Rub each piece of chicken with the sage. Bake uncoverd at 375 degrees for 45 minutes. Peel and cut up potatoes into wedges. Pull the chicken from the oven and place the potatoes on top of the chicken. Spread the cream of chicken soup over the top of the potatoes and chicken. Cover and bake another 45 minutes at 375 degrees. The chicken is very tender and falls right off the bone. Good dish, you get your meat, potatoes, and gravy all in one dish. Just serve a vegetable with it.
