Chicken Thighs In Cheesy Broccoli Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Vegetable oil,
2 lbs: 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 tsp: Salt,
1/4 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp