Shrimp Chicken & Bacon In A Pot
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Shrimp Chicken & Bacon In A Pot
  Shrimp    Chicken    Bacon    Fish    Poultry  
Last updated 6/12/2012 1:22:55 AM. Recipe ID 55772. Report a problem with this recipe.
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      Title: Shrimp chicken & bacon in a pot
 Categories: Fish, Poultry, Main dish
      Yield: 6 Servings
    1/4 lb Bacon; cut in 1/4-in dice
      1 c  Dry white wine
  1 1/2 lb Chicken breast meat
           - cut into 1-in strips
     12    Raw jumbo shrimp
           - peeled and deveined
      5 c  Fish stock or chicken broth
      1 tb Finely minced garlic
      2 ts Finely minced onion
      1 ts Celery seed
      1 ts Aniseed or fennel seed
      3    Sprigs fresh tarragon
           - leaves only, chopped, -OR-
      1 tb -Dried tarragon leaves
      2 c  Broccoli florets
    3/4 c  Milk
           Salt; to taste
           Freshly ground pepper
           - to taste
      2 tb Unsalted butter
  SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and
  cook the bacon, stirring, for 2 minutes without browning. Add the
  white wine, increase heat to high, bring to a boil and cook 1 minute
  to burn off the alcohol. Add the chicken, shrimp, broth, garlic,
  onions, celery seed and aniseed and decrease heat to medium. If using
  dried tarragon, add it now. Cover and cook 3 minutes. Add the
  broccoli and milk and cook, uncovered, another 2 minutes. Taste the
  soup for salt and pepper and add as desired. To serve, use a slotted
  spoon to transfer the bacon, chicken, shrimp and broccoli to soup
  bowls. Return the broth to a boil and add the butter. Turn off heat
  and add the chopped fresh tarragon leaves. Serve the soup in a tureen
  and ladle it into the garnished bowls at the table.

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Recipe ID 55772 (Apr 03, 2005)

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