Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | OZBURN |
1¾ cup | Chicken stock |
4 ounces | Bacon -- about 5 slices |
8 ounces | Clam juice |
1½ \N | Chicken thighs; boneless |
½ teaspoon | Salt -- halved |
3 tablespoons | Flour |
¼ teaspoon | White pepper |
1 cup | Onion -- chopped |
¼ teaspoon | Thyme |
1 cup | Celery -- chopped |
1 pounds | Medium shrimp -- peeled |
½ cup | Green pepper -- chopped |
\N \N | And deveined |
2 teaspoons | Garlic -- chopped |
2 tablespoons | Parsley -- chopped fresh |
\N \N | (HBWK07A) |
Cook bacon in Dutch oven until crisp; drain on paper towels and crumble; discard all but 2 tbsp of drippings from Dutch oven; brown chicken in batches over high heat; transfer to a bowl; add flour to oven; cook until browned; add onions, celery, green pepper and garlic; cook 5 minutes; stir in stock, juice, salt, peppers and thyme; bring to boil, stirring constantly; reduce heat; simmer 10 minutes; return chicken to pan; cook 5 minutes more; stir in shrimp and cook about 2 minutes or until shrimp are pink; sprinkle with bacon and parsley. Yield 6 servings.
Recipe By :
From: Marlin <jib@...> Date: Sat, 18 Feb 95 18:23:51 Est