Quick Brunswick Stew - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen whole kernel corn
2 Tbsp. vegetable oil
2 small chicken breasts, split (1 1/2 lb.)
4 chicken thighs
1 (10 3/4 oz.) can condensed chicken gumbo soup
1 1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced

Preparation

Defrost corn in package on High for 3 minutes; set aside. Preheat 9-inch browning dish on High for 6 minutes.
Add oil; cook chicken on High for 1 to 2 minutes per side or until brown.
Place in 1 layer in a 12 x 7 x 2-inch microproof dish, skin side down, with thicker portions at the outer edge of dish.
Mix all other ingredients including corn, in a small bowl.
Pour mixture over the chicken.
Cover with wax paper.
Cook on High for 8 minutes. Turn chicken and spoon sauce on top.
Cook, covered, on High for 8 minutes.
Allow to stand, covered, 5 minutes before serving.