My favorite part of the chicken or turkey is the dark meat. Most people prefer the breast. I find more flavor in the drumstick and thigh. There are more than a few ingredients in this recipe, but it's worth the effort. The leg sections seem to dry out during roasting. That won't happen here. The thighs cook in a nice gravy and are a delight to eat. I like gravy on my mashed potatoes, too.

CHICKEN THIGHS AND GRAVY
8 chicken thighs
1/4 cup plain flour
1/4 cup margarine, melted
1 can of cream of mushroom soup
2 teaspoons or less of salt
1/8 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
2/3 cup evaporated milk
1 cup shredded sharp cheddar cheese
4 ounce can mushroom pieces
2 teaspoons onion flakes

Coat chicken thighs in the flour. Cook in skillet with melted margarine over medium high heat until browned on both sides. Place in a single layer in a 9 X 13-inch baking pan. Combine remaining ingredients. Pour over chicken. Cover with foil. Bake at 350 F for about 20 minutes or until tender.