Recipe(tried): Chicken Thighs in Cheesy Broccoli Sauce (using condensed soup)

CHICKEN THIGHS IN CHEESY BROCCOLI SAUCE

1/4 cup vegetable oil, divided use
2 lb chicken thighs
2 medium carrots, chopped
1 medium onion, chopped
1 small green bell pepper, chopped
1 garlic clove, minced
1 (10 3/4 oz) can condensed broccoli and cheese soup
3/4 cup chicken broth
3/4 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon ground black pepper

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 (undiluted) soup, chicken broth, half-and-half, salt and pepper. Pour over chicken and vegetables. Bring to a boil. Reduce heat to medium-low, cover, and cook until chicken is tender, 35-40 minutes.

Makes 4 servings
Source: Tuscon area newspapers, 1994