Make Ahead
Chicken Bog
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14 Reviews
gandalf
February 5, 2018
The more that I think about this, it seems to be a South Carolina version of jambalaya: you have the "Holy Trinity" of Cajun cooking -- onions, bell peppers, and celery -- plus a roux, plus sausage, and rice. The addition of the mustard and the cider vinegar is a bit different than what I've eaten in Louisiana.
At any rate, I love me some jambalaya; and I am planning to make your recipe very soon!
At any rate, I love me some jambalaya; and I am planning to make your recipe very soon!
EmilyC
February 5, 2018
Yes, they're so much alike! If you like jambalaya, I'm sure you'll like this too! I'm not sure you'd ever find shrimp or crawfish in chicken bog, and as a stew, bog has more liquid, but yes, so many similarities. Hope you try and like it! Please report back. : )
gandalf
February 6, 2018
I made this last night; I tweaked some of the ingredients based on what I had on hand, but nothing major. It was very well-received by the family -- despite a comment from my wife that "bog" was British slang for "toilet," ha ha!
I will definitely make this again.
I will definitely make this again.
EmilyC
February 7, 2018
Ha, thankfully the dish is more appetizing than its name suggests! : ) I'm really glad your family liked it -- thanks for circling back!
meganvt01
February 4, 2018
Just made this and it is another winner from Emily. The smell simmering away was mouth watering and the flavor does not disappoint!
EmilyC
February 5, 2018
Megan: I'm so, so delighted that you made and liked this! I agree, the smell of this simmering away is nearly as good as eating a big bowl of it! Thanks so much for trying it and letting me know! xo
Nicole
February 3, 2018
This was really great, thank you! I used andouille and it added a wonderful smoky flavor. Also, after I took the chicken skins off I fried them, cut them into slices/pieces added salt and threw them on top - I really liked this textural difference and punch of flavor.
EmilyC
February 5, 2018
Nicole: GREAT idea on the chicken skins--yum! So glad you enjoyed the dish! Thanks for your note.
laura
February 1, 2018
The flavor here is divine. I improvised with what I had on hand -- I used leftover cooked chicken breasts, and I didn't have much celery so used a little carrot, and the sausage I used was Austrian bratwurst. So I started with step #2 and just added the cooked chicken toward the end. I had never made a southern style roux like this, and now I want to add it to everything. Such depth of flavor that really makes this a winning dish for me. I'll make it again per the recipe, but this was already outstanding. Thank you for this new and interesting dish, I'll gladly add it to my rotation of winter meals. The bonus was that this one cleaned out the fridge too :)
EmilyC
February 1, 2018
You’re welcome—I’m so glad you liked the dish and made it work with what you had on hand!! And I couldn’t agree more about how that dark roux works wonders here! Thanks for your note!
gandalf
January 31, 2018
Your ingredients call for 6 Tbsp. of butter; but I see only 4 Tbsp. of butter used in the directions (making the roux). Have I missed where the other 2 Tbsp. of butter are used?
EmilyC
January 31, 2018
Only 4 tablespoons are butter are needed if you're making this without the sautéed chicken livers and giblets! I've updated the recipe. Thanks for the good catch!
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