Chicken Bog Recipe

I made Chicken Bog this morning, which is a chicken, sausage and rice dish from the Pee Dee area of my homeland of South Carolina. It’s also called Chicken Pirleau in Sumter, SC, but they don’t know what they’re doing. It’s a hearty, filling hot bowl of awesomeness on a cold winter day, and it makes a bunch and is pretty cheap, too.

A couple of my friends asked for my recipe, which I posted on Facebook for them, but thought I’d post it here as well, since I went to the trouble. More people are likely to come across it here than on my Facebook page I would imagine. You have to lean pretty heavily on the spices and stock; otherwise you may find it a bit bland, since it’s a lot of chicken and rice, which are two things on their own that aren’t typically bursting with flavor. Deglazing the pan and using the fond (scrapings) is important because it gives it a lot of flavor and some depth. But don’t be afraid to experiment with spices you like — it’s very versatile.

Posted by Michael Musgrove on Saturday, January 23, 2016