Season the chicken pieces with
salt, pepper and paprika. Place in a single layer in a shallow pan, sprayed with
Pam (we found that it works great in a large cast iron skillet).
Mix the cream of mushroom soup
with cream, minced garlic, chopped fresh oregano and thyme leaves. Pour cream
mixture over the chicken pieces and sprinkle the top with chopped fresh parsley.
Bake for one and a half hours
If it browns heavily, cover it loosely with aluminum foil.