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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Poulet Annabelle
Marinated Chicken Thigh Fillets Share 
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  1. 1 kg chicken thigh fillets
    de-boned and skinned
  2. 2 tablespoons fish sauce
  3. 2 tablespoons light soy sauce
  4. 2 tablespoons Worcestershire sauce (Lea and Perrins sauce)
  5. 100 ml dry white wine or dry sherry
  6. Salt & pepper to taste
  7. 4 tablespoons vegetable oil


poulet annabelle 


  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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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.