Found this recipe on the back of a can of chicken gravy. Have not been able to find again, made from memory. Of course you can make it less fattening by using low fat or non fat Sour Cream and also remove the skin off the chicken after frying. I leave it on when cooking for more flavor. For the first time, I used Extra Virgin Coconut Oil instead of Veg. or Canola, to fry the Chicken and Veg. in.
1Chicken Thighs, season with garlic powder, salt and pepper and place about 2 tablespoons. of oil into large frying pan. Cook chicken for about 15 minutes until golden brown and turn over , cook for about 20 to 25 minutes more until chicken is thoroughly cooked. Drain off grease. Remove from pan.
2Add a tablespoon of oil and cook bell peppers and onions until almost tender. Remove from pan and add both cans of gravy and cook over medium heat and bring to a rolling boil, reduce heat add sour cream and stir.
3Add Chicken and veg. and simmer covered for about 25 minutes. Serve over egg noodles or rice