Shrimp Chicken and Bacon1
By Just A Pinch KitchenCrew
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- 1/4 lb
- bacon, diced into 1/4" pieces
- 2 tsp
- onion, finely chopped
- 1 c
- dry white wine
- 1 tsp
- celery seed
- 1.5 lb
- chicken breasts, boneless, skinless, cut in 1" strips
- 1 tsp
- anise or fennel seeds
- sprigs fresh tarragon or 1 tablespoon dried
- jumbo shrimp, raw, cleaned
- 5 c
- fish stock or chicken broth
- 2 c
- broccoli florets
- 3/4 c
- 1 Tbsp
- garlic, finely minced
- salt and freshly ground pepper
1Set large heavy pan or dutch oven on stove over low heat and cook bacon.
2Stirring, 2 minutes without browning.
3Add wine, increase heat to high.
4Bring liquid to boil and cook 1 minute to burn off alcohol.
5Add chicken, shrimp, stock, garlic, onion, celery seed and anise.
6Reduce heat to medium.
7If using dried tarragon add it now.
8Cover and cook 3 minutes.
9Add broccoli and milk and cook uncovered another 2 minutes.
10Season to taste with salt and pepper.
11To serve use slotted spoon to transfer bacon, shrimp and chicken to soup bowls.
12Return broth to boil, add butter.
13Turn off heat, add chopped fresh tarragon leaves if using fresh.