{"id":97517,"date":"2020-03-27T08:00:41","date_gmt":"2020-03-27T12:00:41","guid":{"rendered":"https:\/\/valorguardians.com\/blog\/?p=97517"},"modified":"2020-03-27T04:57:47","modified_gmt":"2020-03-27T08:57:47","slug":"in-my-spare-time","status":"publish","type":"post","link":"https:\/\/www.azuse.cloud\/?p=97517","title":{"rendered":"In my spare time…"},"content":{"rendered":"

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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.<\/p>\n

South Carolina Chicken Bog<\/h3>\n

You’ll need:<\/strong><\/p>\n

Some lipid to start. I use olive oil
\n2 pounds skinless, boneless chicken thighs
\n1 pound smoked sausage of choice, sliced
\n1 leek, sliced
\n1 onion, chopped
\n2-3 cloves garlic, minced
\n3 cups chicken stock
\n2 cups white rice
\nWhite wine
\nS&P, and seasonings (I like McCormack\u2019s Poultry Seasoning, YMMV)<\/p>\n

You’ll do:<\/strong><\/p>\n

Heat the oil in a dutch oven or any pot with a lid and sear the chicken thighs, remove.<\/p>\n

Brown the sausage slices, remove.<\/p>\n

Add veg, saut\u00e9 (or sweat, cooks choice) until desired doneness is achieved. Deglaze with some white wine.<\/p>\n

Add chicken stock and thighs, bring to a boil, reduce heat and simmer for 45 minutes.<\/p>\n

Remove chicken thighs and add rice, again bringing to a boil and simmer for 20 minutes or so.<\/p>\n

Shred the chicken, add to pot with sausage when rice is done. Stir to combine.<\/p>\n

Serve and bask in the accolades of family and guests. Chilled white vino and crusty bread to go with, of course.<\/p>\n

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\u2019s STILL some left.<\/p>\n

For more of a Cajun flavor saute the Trinity (onion, celery, bell pepper) and use a Louisiana spice mix. Making\u00a0 a roux is up to you I gar-un-tee, then add the stock.<\/p>\n

Or more classic French, saute onions, celery and carrots. ‘shrooms too.\u00a0 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.\u00a0 I’ll be on the back deck with the dog and some CCR on the boom box.<\/p>\n