Southern shrimp & chicken

Yield: 4 Servings

Measure Ingredient
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

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