Quick Brunswick Stew

• 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

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

kernel corn, vegetable oil, chicken breasts, chicken thighs, condensed chicken gumbo soup, worcestershire sauce, salt, pepper, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=188807 (may not work)