Shrimp and Chicken Pan Roast

• 14 lb bacon, cut into 1/4-inch dice
• 1 cup dry white wine
• 1 12 lbs chicken breasts, boneless skinless, cut into 1-inch-wide strips
• 12 jumbo shrimp, peeled and deveined
• 5 cups fish stock (or canned low-sodium chicken broth) or 5 cups chicken stock (or canned low-sodium chicken broth)
• 1 tablespoon garlic, finely minced
• 2 teaspoons onions or 2 teaspoons shallots, finely minced
• 1 teaspoon celery seed
• 1 teaspoon anise seed or 1 teaspoon fennel seed
• 3 sprigs fresh tarragon, leaves removed and chopped or 1 tablespoon dried tarragon
• 2 cups broccoli florets
• 12 oysters, shucked (optional)
• 34 cup milk
• salt
• fresh ground black pepper
• 2 cups cooked rice (optional)
• 2 tablespoons unsalted butter

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

bacon, white wine, chicken breasts, jumbo shrimp, fish stock, garlic, onions, celery, anise, tarragon, broccoli florets, oysters, milk, salt, fresh ground black pepper, rice, unsalted butter

Taken from www.food.com/recipe/shrimp-and-chicken-pan-roast-493510 (may not work)