Monday Recipe

| April 12, 2021 | 5 Comments

Chicken Bog

Here’s a South Calinky Low Country dish. It’s easily adjusted for various tastes, and don’t feel you need to run out and get leeks or whatever to make it.

You’ll need:

Some oil to start. I use olive oil
2 pounds skinless, boneless chicken thighs
1 pound smoked sausage of choice, sliced (kielbasa works)
1 leek, sliced
1 onion, chopped
2-3 cloves garlic, minced
3 cups chicken stock
2 cups white rice
White wine
S&P, Simon and Garfunkel herbs

You’ll do:

Heat the oil in a dutch oven or any pot with a lid to sear the chicken thighs, remove.

Brown the sausage slices, remove.

Add veg, sauté until desired doneness is achieved. Deglaze with some white wine.

Add chicken stock and thighs, bring to a boil, reduce heat and simmer covered for 45 minutes.

Remove chicken thighs and add rice, again bringing to a boil and simmer covered for 20 minutes or so.

Shred the chicken, add to pot with sausage when rice is done. Stir to combine.

Serve and bask in the accolades of family and guests. Chilled white vino and crusty bread to go with, of course.

Be advised, this makes a metric assload a lot. The wife and I had this the evening I made it, a leftover dinner a couple nights later (it just gets better in the reefer), son #2 polished off a bowl, and there’s STILL some left.

For more of a Cajun flavor sauté a Trinity (onion, celery, bell pepper) and use a Louisiana spice mix. Make  a roux I gar-un-tee, then add the stock.

Or more classic French, sauté onions, celery and carrots. ‘shrooms too.  Some recipes call for chopped fennel- can’t stand the stuff, and I’ll call out for pizza if it gets into the dish. 

Enjoy!

Category: Cooking

Comments (5)

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  1. KoB says:

    Nuuumm Nuuummm! Stewed yardbird, sausages, trimmed out with veggies over rice. Yepper, this does make “a lot”, and it will fill up them hungry folks. I never used the white wine to de glaze the veggies, but I did use it to glaze the eyes of the cook.

    Is that pictured hen Foghorn Leghorn’s baby sister, Sirena Leghorn? “I say boy, pay attention to me here, I’m talking to you.”

    Simon and Garfunkel spices. I saw what you did there. Now how many of these youngsters do you think is gonna pick up on that? Do you think that they have the time or are sage enough to parse lay thru the spice rack looking? Is a Rose called Mary still a Rose? May as well tell them to use some Richard Nixon Secretary.

    Looking good…Let’s eat. Oughta make this for my work crew. It would have to be a supper thing tho. Feed ’em this at noon and you won’t get any more work out of them.

  2. Ex-PH2 says:

    Hmmmm…. that’s a lot like my sausage and white bean soup, except mine uses no chicken – just the sausage.

    Very good stuff, this bog.

  3. Jay says:

    Instead of the skinless/boneless thighs: my old lady uses an entire chicken, boils it, uses the stock and then pulls the meat off of it for the yardbird…add sausage and seasoning….and eat. Good LORD do we eat like Kings and Queens for 2 days (HH of 5).

    My wife is a GENUINE low country goddess too….born and raised in Georgetown SC

  4. OWB says:

    May have to break down and head to the grocery. This just sounds TOO good to not make immediately.

    ‘Preciate the one pot-ness of this. My favorite way of doing food. Screams for something like carrot cake for dessert.

  5. gitarcarver says:

    And for those who like to cook under pressure:

    1 Tbsp olive oil
    1 cup diced onion
    1 ½ cups chicken broth
    1 bay leaf
    1 ¼ cups uncooked brown rice (for white rice see note below)
    4 boneless, skinless chicken thighs (or 1 pound chicken breasts)
    1 cup chopped carrots
    2 celery ribs, sliced
    1 Tbsp minced garlic
    ½ tsp kosher salt
    ½ tsp black pepper
    ½ tsp ground thyme
    1 tsp dried parsley
    ½ tsp crushed rosemary
    Pinch of red pepper
    1 (9-12 oz) package smoked sausage, sliced
    For topping: sliced green onions and hot sauce

    Instructions

    Turn Instant Pot to sauté setting. When the display says HOT add in the olive oil and onions. Sauté for about 4 minutes. If desired, you can brown up the sausage at the same time. Remove sausage and place on a plate.
    Pour in chicken broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. Add in the bay leaf, rice, chicken, carrots, celery, garlic, salt, pepper, thyme, parsley, rosemary, red pepper and sliced smoked sausage.
    Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let the pot sit for 10 minutes and then move the valve to venting.
    Break up the chicken with a fork. Stir and serve topped with green onions and a few drops of hot sauce.

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