Chicken Bog

Chicken Bog 

A special friend, Amy Montei Ramsey , has often posted on Facebook, on a cold or rainy day, she is making “Chicken Bog”.  I had never heard of this but have since found out that it is a special dish from South Carolina.  Today was windy and cold here…and I had just endured tortuous travel.  When I started thinking about dinner for tonight I knew I wanted some kind of cold weather comfort food and thought of Amy’s Chicken Bog.  I surfed to find a recipe and then, of course, made it my own based on what was available in my fridg, freezer and pantry.

Ingredients

·         1 pkg. chicken legs(6) and 1 pkg. chicken thighs (4)

·         1 pound mild Italian sausage

·         1 cup chopped onion

·         ½ stick butter

·         2 teaspoons Sea Salt

·         2 teaspoons Luzianne Cajun Seasoning

·         1 teaspoon crushed red pepper

·         1 teaspoon ground black pepper

·         3 bay leaves

·         8 cups water

·         3 cups raw rice

·          

Directions

Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes. Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discarding the bones and skin. Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 minutes, or until the rice is done. Remove the bay leaves, and return the chicken to the pot.

 Serve with a crispy salad and sour dough bread…and, of course, a glass (or two) of wine!