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Chicken thighs in cheesy broccoli sauce

Yield: 4 Servings

1/4 c Vegetable oil      2 lb Chicken thighs
2 md Carrots chopped      1 md Onion chopped
1 sm Green bell pepper chopped      1 Garlic clove minced
1 cn Broccoli and cheese soup      3/4 c Chicken broth
3/4 c Half-and-half      1/2 ts Salt
1/4 ts Pepper

(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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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More