Shrimp and Chicken Pan Roast

Total Time
Prep 30 mins
Cook 30 mins

From chef Michael Roberts’ cookbook, What’s For Dinner?, in the kettle dinners section. He says, “This New England-inspired soup is as warming after a fall football afternoon as it is welcome after a 4th of July fireworks display. The bacon adds a subtle smokiness to the shrimp and chicken. Serve this in large bowls, with plenty of bread for soaking up the last drops of soup.” I have to agree!

Ingredients Nutrition


  1. Add the bacon to a large heavy pot or Dutch oven set over low heat and cook, stirring, for 2 minutes, without browning. Pour in the white wine, increase the heat to high, bring to a boil, and cook for 1 minute to burn off the alcohol.
  2. Add the chicken, shrimp, stock, garlic, onion or shallots, celery seed, and aniseed; if using dried tarragon, add it now. Bring to a boil, then reduce uncovered, for 2 minutes. If using oysters, add them with the milk. Taste the soup for salt and pepper and add as desired.
  3. To serve, using a slotted spoon, transfer the bacon, chicken, shrimp, and broccoli to individual soup bowls. If serving rice, add it to the bowls. Return the broth to a boil and stir in the butter until melted. Remove from the heat and, if using fresh tarragon, add it to the soup. Serve the soup in a tureen, and ladle it into the garnished bowls at the table.


Most Helpful

This was pretty good! I'm not a big fan of European/American food, but this was well-flavored and refreshing. The thyme was a nice touch and the broth turned out great, but I really could not taste the bacon in the stew. I wish I had used oysters, but alas my store did not have any fresh ones. I really think that they oysters would have made this dish exceptional! [Reviewed for PLEASE REVIEW MY RECIPE]

rpgaymer February 12, 2013

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