Preparation / Directions:
Pour olive oil into bottom of medium casserole dish and place chicken thighs, skin-side down, in dish. Lightly coat bottom of thighs with small shakes of garlic/pepper seasoning and turn them over skin-side up. Liberally pour Vidalia Onion Vinaigrette dressing over tops of thighs allowing the dressing to coat the thighs and run down into the bottom of the dish, then sprinkle parmesan cheese over thighs . Add Worcestershire sauce in bottom of dish in three places between thighs, making tiny pools. Lastly, sprinkle dried minced onions over thighs (on top of the cheese), cover and bake at 325F for 30 minutes, remove cover and cook until done (approximately another 45 minutes or so).
1 can Cream of Chicken Soup
1 cup Sour Cream
2 tbsp Balsamic Vinegar
When the chicken is almost finished cooking, take a medium sauce pan and add the above ingredients, stirring constantly while cooking on low heat so as not to let it boil or burn. Remove from heat and set off to the side for just a moment.
Take chicken out of casserole dish, place on large flat plate, pour sauce over thighs and serve with anything you desire.