| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Main, Dish |
4 |
Servings |
INGREDIENTS
|
|
OZBURN |
| 1 3/4 |
c |
Chicken stock |
| 4 |
oz |
Bacon — about 5 slices |
| 8 |
oz |
Clam juice |
| 1 1/2 |
|
Chicken thighs; boneless |
| 1/2 |
ts |
Salt — halved |
| 3 |
tb |
Flour |
| 1/4 |
ts |
White pepper |
| 1 |
c |
Onion — chopped |
| 1/4 |
ts |
Thyme |
| 1 |
c |
Celery — chopped |
| 1 |
lb |
Medium shrimp — peeled |
| 1/2 |
c |
Green pepper — chopped |
|
|
And deveined |
| 2 |
ts |
Garlic — chopped |
| 2 |
tb |
Parsley — chopped fresh |
|
|
(HBWK07A) |
INSTRUCTIONS
Cook bacon in Dutch oven until crisp; drain on paper towels and crumble;
discard all but 2 tbsp of drippings from Dutch oven; brown chicken in
batches over high heat; transfer to a bowl; add flour to oven; cook until
browned; add onions, celery, green pepper and garlic; cook 5 minutes; stir
in stock, juice, salt, peppers and thyme; bring to boil, stirring
constantly; reduce heat; simmer 10 minutes; return chicken to pan; cook 5
minutes more; stir in shrimp and cook about 2 minutes or until shrimp are
pink; sprinkle with bacon and parsley. Yield 6 servings.
Recipe By :
From: Marlin <jib@clam.Rutgers.Edu> Date: Sat, 18 Feb 95 18:23:51 Est
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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