Grandma's Roast Lemon Chicken
INGREDIENTS:
----PHILLY.INQUIRER----
1/4 lb BACON,CUT IN 1/4" DICE OR 1 TB DRIED
2 ts FINELY MINCED ONION 12 RAW JUMBO SHRIMP CLEANED
1 c DRY WHITE WINE 5 c FISH STOCK OR
1 ts CELERY SEEDS CHICKEN BROTH
1 1/2 lb BONELESS SKINLESS 2 c BROCCOLI FLORETS
1 c CHICKEN BREASTS,1"STRIPS 3/4 c MILK
1 ts ANISE OR FENNEL SEEDS 1 tb FINELY MINCED GARLIC
3 SPRIGS FRESH TARRAGON LEAVES SALT AND FRESHLY GROUND PEP
----PHILLY.INQUIRER----
1/4 lb BACON,CUT IN 1/4" DICE OR 1 TB DRIED
2 ts FINELY MINCED ONION 12 RAW JUMBO SHRIMP CLEANED
1 c DRY WHITE WINE 5 c FISH STOCK OR
1 ts CELERY SEEDS CHICKEN BROTH
1 1/2 lb BONELESS SKINLESS 2 c BROCCOLI FLORETS
1 c CHICKEN BREASTS,1"STRIPS 3/4 c MILK
1 ts ANISE OR FENNEL SEEDS 1 tb FINELY MINCED GARLIC
3 SPRIGS FRESH TARRAGON LEAVES 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.