Shrimp, Chicken And Bacon In A Pot
This chef-curated Shrimp, Chicken And Bacon In A Pot offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 33g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 368 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Shrimp, Chicken And Bacon In A Pot offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Shrimp, Chicken And Bacon In A Pot to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Shrimp, Chicken And Bacon In A Pot, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Amount Measure Ingredient -- Preparation Method
- 1/4 pound Bacon -- cut in 1/4-in dice
- 1 cup Dry white wine
- 1 1/2 pounds Chicken breast meat -- cut into 1-in strips
- 12 Raw jumbo shrimp -- peeled and deveined
- 5 cups Fish stock or chicken broth
- 1 tablespoon Finely minced garlic
- 2 teaspoons Finely minced onion
- 1 teaspoon Celery seed
- 1 teaspoon Aniseed or fennel seed
- 3 Sprigs fresh tarragon -- leaves only, chopped
- 1 tablespoon -Dried tarragon leaves
- 2 cups Broccoli florets
- 3/4 cup Milk
- Salt -- to taste
- Freshly ground pepper -- to taste
- 2 tablespoons Unsalted butter
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and cook the bacon, stirring, for 2 minutes without browningStep 2: Technique & Execution
Add the white wine, increase heat to high, bring to a boil and cook 1 minute to burn off the alcoholStep 3: Technique & Execution
Add the chicken, shrimp, broth, garlic, onions, celery seed and aniseed and decrease heat to mediumStep 4: Technique & Execution
If using dried tarragon, add it nowStep 5: Technique & Execution
Cover and cook 3 minutesStep 6: Technique & Execution
Add the broccoli and milk and cook, uncovered, another 2 minutesChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 368 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 33g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 41g | Complex, slow-digesting dietary fiber |
| Fat | 19g | Wholesome dietary lipids for micronutrient absorption |
Shrimp, Chicken And Bacon In A Pot
This chef-curated Shrimp, Chicken And Bacon In A Pot offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Chicken breast | Turkey breast or extra-firm tofu (1:1 ratio) |
| Dino kale/greens | Baby spinach or Swiss chard (cooks faster, add at the end) |
Instructions
Technique & Execution: SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and cook the bacon, stirring, for 2 minutes without browning
Technique & Execution: Add the white wine, increase heat to high, bring to a boil and cook 1 minute to burn off the alcohol
Technique & Execution: Add the chicken, shrimp, broth, garlic, onions, celery seed and aniseed and decrease heat to medium
Technique & Execution: If using dried tarragon, add it now
Technique & Execution: Cover and cook 3 minutes
Technique & Execution: Add the broccoli and milk and cook, uncovered, another 2 minutes
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight glass container for up to 2 days.
- Reheating: Warm gently in a skillet on medium-low heat with a lid to keep the fish tender. Avoid microwaving to prevent rubbery texture.
- Freezing: We do not recommend freezing cooked fish as it degrades the texture.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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