Poulet Annabelle
Marinated Chicken Thigh Fillets

Method:

1. Skin the chicken thigh fillets, de-bone leaving the thigh fillet intact. Trim off any fat. Open up the thigh fillets and cut into two halves lengthwise. Season with salt and pepper to taste.
2. Mix the chicken thigh fillets with the fish sauce, light soy sauce, Worcestershire sauce and dry white wine (or dry sherry) well together. Cover and marinate in refrigerator overnight (or for at least 4 hours at room temperature). Turn over the marinated pieces at least once.
3. Heat up 4 tablespoons vegetable oil on high heat in a wok (or similar utensil) large enough to contain all the marinated chicken fillets. Carefully put in the thigh fillets and stir fry until light golden brown in colour. Cover, reduce heat to medium-high and allow to simmer for 10-15 minutes. Remove cover, gently stir the chicken fillets and allow to simmer until sauce thickens to your preference.
4. Transfer to a warmed serving dish. Serve with salads or pastas.
5. Alternatively, you can cut the cooked chicken fillets into bite sizes and serve as a snack with drinks.
6. Enjoy. One of our grandaughter's (Annabelle) favourite dishes. 

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