Chicken thighs in cheesy broccoli sauce

4 servings

Ingredients

Quantity Ingredient
¼ cup Vegetable oil
2 pounds Chicken thighs
2 mediums Carrots, chopped
1 medium Onion, chopped
1 small Green bell pepper, chopped
1 Garlic clove, minced
1 can Broccoli and cheese soup
¾ cup Chicken broth
¾ cup Half-and-half
½ teaspoon Salt
¼ teaspoon Pepper

Directions

(From "365 To Wok" by Linda Drachman. Harper/Collins; $16.95).

In a wok, heat 2 tablespoons oil over medium-high heat until hot, swirling to coat sides of pan. Add chicken and cook, turning, until browned all over, 5-7 minutes. Remove chicken to a plate. Pour off fat from wok.

In same wok, heat remaining 2 tablespoons oil over medium-high heat.

Add carrots, onion, bell pepper, and garlic and stir-fry until softened, 5-6 minutes. Return chicken to wok.

In a medium bowl, whisk together soup, chicken broth, half-and-half, salt and pepper. Pour over chicken and vegetables. Bring ot a boil.

Reduce heat to medium-low, cover, and cook until chicken is tender, 35-40 minutes.

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