Chicken Parisenne

Directions

1. 1
   Place, uncooked, skinned thighs in 13 x 9-inch Pyrex baking dish.
2. 2
   Mix red wine vinegar, water, brown sugar and soup with wire whisk.
3. 3
   Pour over chicken.
4. 4
   Top with mushrooms.
5. 5
   Bake at 350° for 1 hour.
6. 6
   One half hour before serving,
7. 7
   mix in sour cream with a spoon.
8. 8
   Serve with rice.