Thymeless Chicken

2 tablespoons olive oil
1 clove garlic
8 large chicken pieces
1 large onion, sliced
3 (10 1/2 ounce) cans cream of mushroom soup *
3 teaspoons thyme

In a large electric skillet, heat olive oil and garlic to 280 degrees F. When hot, remove garlic, and brown chicken on all sides. You may have to turn the temperature up, but the skin on the chicken should get brown. When browned, reduce heat to 200 degrees F.

Place sliced onion over the top of the chicken. Pour soup over all, and sprinkle with thyme. Cover and let simmer at least 2 hours and up to 6 hours. Serve with long grain and wild rice or buttered noodles, salad and a green vegetable.

* Use 4 cans of soup if cooking over 3 hours.