Chicken Bog

5 from 2 votes

This hearty Southern chicken bog recipe is filled with tender chicken, aromatic veggies, herbs, smoky sausage, fluffy rice and perfectly seasoned savory broth. When you need a meal that sticks to your bones and warms your soul, this is the one to make.

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: Southern

Servings: servings

Calories: 484kcal

Author: Jocelyn Delk Adams

Ingredients

2 1/2-3 lbs chicken pieces bone-in, skin-on
kosher salt and black pepper
1 tbsp extra virgin olive oil
1 medium yellow onion chopped
2 carrots peeled and chopped
2 celery ribs chopped
3 garlic cloves roughly chopped
3 sprigs fresh thyme
4 stems fresh Italian parsley leaves and stems separated, leaves finely chopped, stems reserved
3 cups water
2 cups chicken stock
1 tsp Worcestershire sauce
8 oz smoked sausage cut into 1/2 slices
1 1/2 cups long-grain white rice
1/4 cup grated Parmesan cheese
lemon wedges for serving

Instructions

Pat chicken dry with paper towels, then season chicken with salt and black pepper.
In a large Dutch oven, add olive oil and heat over medium-high heat. Once hot, carefully add chicken pieces, skin side down. Cook for about 6-7 minutes until the skin is golden brown. Flip over and cook for an additional 3 minutes. Remove the chicken and place on paper towel-lined plate. Remove skin and discard or see note.*
Pour off all but one tablespoon of chicken fat and discard. Add onion, carrots, and celery to the pan and cook until vegetables just begin to get translucent around the edges, about 3-4 minutes.
Add in garlic, thyme, and parsley stems, and cook for one minute. Pour in water, stock, and Worcestershire sauce.
Return chicken to pot and bring to boil, then reduce heat and cook for about 15 minutes until liquid reduces by one quarter. Remove chicken onto a large plate or bowl.
Add sausage and rice. Cover and cook until rice is tender, about 15 minutes. Meanwhile, remove bones and shred chicken. Stir in shredded chicken and parsley leaves.
Divide into bowls and sprinkle Parmesan cheese on top and serve with a lemon wedge.

Notes

*Note: For a delicious and crunchy topping, heat oven to 350 and place removed chicken skin on a small foil-lined sheet pan. Cook for about 5-8 minutes until skin is even more crispy and a slightly darker golden brown. Let cool, then break onto finished chicken bog when serving.

How to Store and Reheat Chicken Bog

Chicken bog leftovers are beyond easy to store. Make sure to cool it down to room temp then toss in an airtight container or zip-top bag.

When you want to serve it up again, add to a pot along with a little chicken stock or water and warm back up over medium heat. Stir until it's heated through. You can also heat back up in the microwave at 1 minute intervals, giving a little stir in between until its nice and hot y'all.

How long will chicken bog last in the fridge?

It should be all good in the fridge for about 3-4 days.

Can I freeze easy chicken bog recipe?

Absolutely boos! Pop the leftovers in a freezer zip-top bags removing all the air then label with the date. It should least for about 2-3 months. When you want to serve it up again, thaw in the fridge overnight then reheat with the instructions above.

Nutrition