In my spare time…

| March 27, 2020

Cooking on Fridays, too. Still unsure how I got roped into this goat, ahh, frolic. Anyway, here’s a South Calinky Low Country dish, Chicken Bog. It’s easily adjusted with various substitutions; don’t feel you need to run out and get leeks or whatever. So here we go.

South Carolina Chicken Bog

You’ll need:

Some lipid to start. I use olive oil
2 pounds skinless, boneless chicken thighs
1 pound smoked sausage of choice, sliced
1 leek, sliced
1 onion, chopped
2-3 cloves garlic, minced
3 cups chicken stock
2 cups white rice
White wine
S&P, and seasonings (I like McCormack’s Poultry Seasoning, YMMV)

You’ll do:

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

Brown the sausage slices, remove.

Add veg, sauté (or sweat, cooks choice) until desired doneness is achieved. Deglaze with some white wine.

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

Remove chicken thighs and add rice, again bringing to a boil and simmer 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. The wife and I have 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 saute the Trinity (onion, celery, bell pepper) and use a Louisiana spice mix. Making  a roux is up to you I gar-un-tee, then add the stock.

Or more classic French, saute onions, celery and carrots. ‘shrooms too.  Some recipes call for chopped fennel- can’t stand the stuff, and I’ll call out for beer and chicken wings if it gets into the dish.  I’ll be on the back deck with the dog and some CCR on the boom box.

Category: "The Floggings Will Continue Until Morale Improves", Exploitation, Navy

Comments (12)

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  1. OWB says:

    At least there are onions in there. 🙂

  2. Fyrfighter says:

    Looks tasty Ed.. on the subject of substitutions, one that should NOT be done (yeah, from personal experience in a similar dish), do NOT substitute RED wine for the WHITE.. while the taste is fine, purple chicken can be a tad off-putting…

  3. Jay says:

    Fuckin A’, my wife makes this all the time (Shes from Georgetown SC). She subs a rotisserie chicken that she pulls the meat off of, but yeah….you’re right: It makes a metric shit ton. First time she made it the two of us ate it for 4 days.

  4. 5th/77th FA says:

    num num num! “…got roped into this goat…?” I know how…ooh…ooh…ooh! It’s cause you love us and want us to be happy. And Ex voluntold you. And NO ONE can deny the TAH Lioness her wishes.

    And yes this does make a metric assload…squared. Plenty for leftovers, or for family reunions, church socials, or just when you want to impress folks with your culinary skills. I lubs some chicken n rice…and ‘shrooms…and browned sausages…chopped fennel? NOT! AT! ALL! I’ll be on the back porch with you, the chicken wings, the cold beers, and the CCR. I’ll just leave one of my all time favorites from them here:

  5. 26Limabeans says:

    CCR goes with any meal.
    Hell, CCR goes without any meal at all.

  6. A Proud Infidel®™ says:

    I’m not a-sayin’ that I’ve gotten bored lately, but why does one bag of rice have 8,463 grains in it and another has only 7,943?

    • AW1Ed says:

      Short grain vs. long grain, of course.

    • Skyjumper says:

      API, never buy brown rice to count.
      It’s too hard to distinguish the rice grains from mice poop. (grin)

      Here’s a fun fact:

      The FDA allows up to 3 milligrams of mouse droppings per pound.
      Not to worry though, since there are over 450,000 milligrams in a pound.
      (Hope i didn’t take too much thunder away from Commissioner Wretched with these factoids) (smile)

      Oh yeah………don’t eat yellow snow.

      My work is done here, so back to my coffee.

  7. 11B-Mailclerk says:

    The fry is callin! The fry is callin!

    What chicken little was actually warning…

  8. NHSparky says:

    Ah, southern cooking.

    Next trip to low country…she-crab soup.

  9. Poetrooper says:

    Sou’Caliny Gumbo–just add some okra, tomatoes and peppers:

    https://www.myrecipes.com/recipe/south-carolina-gumbo

    Your choice of dark meat is preferable to the breasts they recommend though.

    • Poetrooper says:

      The okra will thicken it up, too.

      Where I learned to cook a leek is something you take off the back porch after your third beer.