Cooking Index - Cooking Recipes & IdeasShrimp, Chicken And Bacon In A Pot Recipe - Cooking Index

Shrimp, Chicken And Bacon In A Pot

Type: Chicken, Poultry
Serves: 6 people

Recipe Ingredients

1/4 lb 113g / 4ozBacon - cut in 1/4-in dice
1 cup 237mlDry white wine
1 1/2 lbs 681g / 24ozChicken breast meat - cut into 1-in strips
12   Raw jumbo shrimp - peeled and deveined
5 cups 1185mlFish stock or chicken broth
1 tablespoon 15mlFinely minced garlic
2 teaspoons 10mlFinely minced onion
1 teaspoon 5mlCelery seed
1 teaspoon 5mlAniseed or fennel seed
3 sections  Fresh tarragon - leaves only, chopped
1 tablespoon 15ml- dried tarragon leaves
2 cups 292g / 10ozBroccoli florets
3/4 cup 177mlMilk
  Salt - to taste
  Freshly ground pepper - to taste
2 tablespoons 30mlUnsalted butter

Recipe Instructions

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.

Serving Size : 1 Preparation Time :0:00


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