2 lbs. chicken thighs
8 oz. can mushrooms, drained (reserve liquid)

Place chicken thighs skin side up in a shallow baking dish. Add the liquid from the mushrooms (mushrooms are canned with salt) and bake uncovered, in a preheated oven at 350 degrees for 30 minutes, occasionally spooning liquid over the meat.

Then add the mushrooms to the pan and continue baking 20-30 minutes longer until chicken is tender. Skim the fat from liquid and serve over rice. Makes 6-8 servings. We discard the skin and the meat is juicy and tender.