Title: Chicken Thighs in Cheesy Broccoli Sauce
Categories: Broccoli, Poultry
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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip