Title: Shrimp chicken & bacon
 Categories: Seafood, Poultry, Meats
      Yield: 6 Servings
 
MMMMM----------------------PHILLY.INQUIRER---------------------------
    1/4 lb BACON,CUT IN 1/4" DICE
      2 ts FINELY MINCED ONION
      1 c  DRY WHITE WINE
      1 ts CELERY SEEDS
  1 1/2 lb BONELESS SKINLESS
      1 c  CHICKEN BREASTS,1"STRIPS
      1 ts ANISE OR FENNEL SEEDS
      3    SPRIGS FRESH TARRAGON LEAVES
           OR 1 TB DRIED
     12    RAW JUMBO SHRIMP CLEANED
      5 c  FISH STOCK OR
           CHICKEN BROTH
      2 c  BROCCOLI FLORETS
    3/4 c  MILK
      1 tb FINELY MINCED GARLIC
           SALT AND  FRESHLY GROUND PEP
 
     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.