Chicken Parisenne - cooking recipe

Ingredients

1 large pkg. chicken thighs (approximately 12)
1/4 c. red wine vinegar
1/4 c. water
2 Tbsp. brown sugar
1 (10 oz.) can cream of mushroom soup
10 fresh mushrooms, sliced
1 c. sour cream

Preparation

Place, uncooked, skinned thighs in 13 x 9-inch Pyrex baking dish.
Mix red wine vinegar, water, brown sugar and soup with wire whisk.
Pour over chicken.
Top with mushrooms.
Bake at 350\u00b0 for 1 hour.
One half hour before serving,
mix in sour cream with a spoon.
Serve with rice.