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Ingredients Jump to Instructions ↓

  1. --PHILLY.INQUIRER--

  2. 1/4 lb BACON,CUT IN 

  3. 1/4' DICE

  4. 2 ts FINELY MINCED ONION

  5. 1 c DRY WHITE WINE

  6. 1 ts CELERY SEEDS

  7. 1/2 lb BONELESS SKINLESS

  8. 1 c CHICKEN BREASTS,

  9. 1'STRIPS

  10. 1 ts ANISE OR FENNEL SEEDS

  11. 3 SPRIGS FRESH TARRAGON LEAVES

  12. OR 1 TB DRIED

  13. 12 RAW JUMBO SHRIMP CLEANED

  14. 5 c FISH STOCK OR CHICKEN BROTH

  15. 2 c BROCCOLI FLORETS

  16. 3/4 c MILK

  17. 1 tb FINELY MINCED GARLIC

  18. SALT AND FRESHLY GROUND PEP

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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. —–

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