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.