Chicken Thighs In Cheesy Broccoli Saucepoultry 1/4 cup vegetable oil 2 lb chicken thighs 2 medium carrots, chopped 1 medium onion, chopped 1 small green bell pepper, chopped 1 garlic clove, minced 1 can broccoli and cheese soup 3/4 cup chicken broth 3/4 cup half-and-half 1/2 teaspoon salt 1/4 teaspoon 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. |
