Shrimp chicken & bacon
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | BACON,CUT IN 1/4\" DICE |
| 2 | teaspoons | FINELY MINCED ONION |
| 1 | cup | DRY WHITE WINE |
| 1 | teaspoon | CELERY SEEDS |
| 1½ | pounds | BONELESS SKINLESS |
| 1 | cup | CHICKEN BREASTS,1\"STRIPS |
| 1 | teaspoon | ANISE OR FENNEL SEEDS |
| 3 | SPRIGS FRESH TARRAGON LEAVES | |
| OR 1 TB DRIED | ||
| 12 | RAW JUMBO SHRIMP CLEANED | |
| 5 | cups | FISH STOCK OR |
| CHICKEN BROTH | ||
| 2 | cups | BROCCOLI FLORETS |
| ¾ | cup | MILK |
| 1 | tablespoon | FINELY MINCED GARLIC |
| SALT AND FRESHLY GROUND PEP | ||
Directions
PHILLY.INQUIRER
SET LARGE HEAVY PAN OR DUTCH OVEN ON STOVE OVER LOW HEAT AND COOK BACON.STIRRING,2 MINUTES WITHOUT BROWNING.ADD WINE,INCREASE HEAT TO HIGH.BRING LIQUID TO BOIL AND COOK 1 MINUTE TO BURN OFF ALCOHOL.
ADD,CHICKEN,SHRIMP,STOCK,GARLIC,ONION,CELERY SEED,AND ANISE.REDUCE HEAT TO MEDIUM.IF USING DRIED TARRAGON ADD IT NOW.COVER AND COOK 3 MINUTES.ADD BROCOLI AND MILK AND COOK UNCOVERED ANOTHER 2 MINUTES.SEASON TO TASTE WITH SALT AND PEPPER.
TO SERVE USE SLOTTED SPOON TO TRANSFER BACON,SHRIMP,CHICKEN TO SOUP BOWLS.RETURN BROTH TO BOIL ADD BUTTER.TURN OF HEAT ADD CHOPPED FRESH TARRA LEAVES IF USEING FRESH. MAKES SIX SERVINGS.