Carolina Chicken Bog
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons bacon fat, or neutral oil like corn or canola
- ¾pound minced chicken gizzards and hearts
- Salt and pepper
- 2medium green bell peppers, diced
- 2medium red bell peppers, diced
- 4medium-to-large white onions, diced
- 4celery ribs, trimmed and diced
- 2tablespoons minced garlic
- 1cup dry red wine
- 135-ounce can tomatoes, with liquid, chopped
- 6tablespoons butter
- 4tablespoons flour
- 1pound mixed sausages and cured meat, like kielbasa, Italian sausage, breakfast links, chorizo, diced ham or bacon
- 2cups chicken stock
- 1branch thyme
- ¼teaspoon red pepper flakes, or to taste
- 2bay leaves
- 1pound chopped chicken meat, preferably from thigh
- 8chicken livers, trimmed and cut in half
- 1tablespoon apple cider vinegar
- ½cup Dijon mustard
- Cooked white rice for serving
Nutritional analysis per serving (8 servings)
722 calories; 45 grams fat; 17 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 44 grams protein; 1428 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put fat or oil in a deep skillet or large casserole over medium-high heat. A minute later, add gizzards and hearts and cook until quite brown and sticking to pan, at least 3 minutes. Stir once, sprinkle with salt and pepper, then brown other side. Add peppers, onions, celery and garlic and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add red wine and tomatoes, bring to a boil, and adjust heat so mixture simmers; cook for about 10 minutes.
- Step 2
Meanwhile, melt 4 tablespoons butter in a small skillet or saucepan over medium heat. Add flour and stir until smooth. Cook, stirring occasionally, until mixture turns quite brown, about 10 minutes. Add this roux to simmering stew; cook 5 minutes.
- Step 3
Add meats, stock, thyme, red pepper flakes and bay leaves; cook at a lively simmer, stirring occasionally, for about 40 minutes. Add chicken meat and cook another 15 minutes or more (this can sit on stove, simmering, for hours; add a little water or stock if it threatens to dry out).
- Step 4
Heat remaining butter in an 8- or 10-inch nonstick skillet over medium-high heat. When butter foam subsides, add livers, 1 or 2 at a time, and cook until quite brown on one side; sprinkle with salt and pepper as they cook. Turn and brown on other side.
- Step 5
Stir vinegar and mustard into stew. Add livers and stir. Serve over white rice.
Private Notes
Comments
The mustard addition at the end took this from being a dish that needed a little something (along with a little acid) to, unfortunately, Dijon stew. If you make this, I suggest you add the mustard a bit at a time until you get to the flavor you want; I wish I had.
Chicken blood in the livers and hearts can detract from the flavor of the dish. Brining beforehand will draw off the blood.. Use 2 zip lock bags, one for the livers and one for the hearts. Put the meats in each bag with 2 T salt in 2 cups of water for at least an hour. Overnight will be even better. Then drain and rinse before cooking.
I must agree with Sean and go even further: having tasted the stew at the end, I found that it didn't need mustard at all. I even tested a small portion. Mustard is too prominent in this well-incorporated, otherwise perfect and very Southern dish. Also you must make sure to let the vinegar cook a bit, or you will taste that, too. Otherwise, my family loved the end product, even with a few small substitutions, as the times demand.
I live in SC and am from the low country. If this is actual chicken bog, I’m a monkeys uncle. This may be a fancy restaurant version, but chicken bog is basic. All cooked in the same pot… chicken pieces with fat, maybe some kielbasa or smoked sausage -optional, maybe some carrots, onion in chunks, water or chicken broth, rice in proportion to liquid (2/1). It’s poor folk food and when cooked properly and not with all the extra stuff, it’s soul satisfying and delicious. That’s how I and my family, as low country natives have always made it. Here is what google AI says, though in case you don’t believe me. Chicken bog typically includes chicken, smoked sausage, rice, and seasonings. Some recipes also include onions, carrots, celery, and garlic, while others prefer a more minimalist approach with just the core ingredients. Core Ingredients: Chicken: A whole chicken is often used to make the stock Smoked Sausage like andouille, kielbasa Long-grain white rice Salt, pepper Optional Ingredients: Chopped onions are added to the stock or sautéed with the sausage. Carrots and Celery Minced garlic Green Onions Hot Sauce: Some people like to add hot sauce for a little extra kick. The exact proportions and specific ingredients can vary depending on the recipe and personal preference. Some purists prefer a more simple version with just chicken, sausage, rice, salt, and pepper.
This is not true chicken bog. Chicken bog has 5 main ingredients, plus seasoning. Chicken, smoked sausage, rice, and broth. Maybe sautéd onion and celery, but probably onion powder and garlic salt. I add a bay leaf... It should be very broth, but not soupy.
I grew up in the western Piedmont of North Carolina and have lived in the central part of NC. In almost 70 years, I have never heard of or eaten a bog. Brunswick stew, barbecue, chicken and dumplings, but not bog!
@Olivia well don’t make this one! It’s not anywhere close to accurate. Google low country chicken bog. I’m born and bred here and never have I ever seen these ingredients in it!
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