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Chicken Thighs In Cheesy Broccoli Sauce

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      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.
 
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