Chicken Bog
Makes about 8 servings
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • 1½ cups chopped yellow onion
  • ¾ cup chopped celery
  • 2 cups long-grain rice
  • 2 large cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons chopped fresh sage
  • 4½ cups Chicken Broth (recipe follows)
  • ⅓ cup heavy whipping cream
  • 2½ teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • 2 bay leaves
  • 5 cups shredded cooked chicken (reserved from Chicken Broth)
  • Garnish: chopped fresh sage, chopped fresh thyme, celery leaves
  1. Preheat oven to 350°.
  2. In a 12-inch cast-iron skillet, heat oil and butter over medium-high heat; reduce heat to medium. Add onion and celery; cook until softened, about 4 minutes. Add rice, garlic, thyme, and sage; cook for 2 minutes, stirring frequently. Stir in Chicken Broth, cream, salt, pepper, and bay leaves; bring to a boil over medium-high heat. Remove from heat; stir in chicken.
  3. Bake, covered, until rice is tender, about 35 minutes. Remove from oven; let stand for 10 minutes. Discard bay leaves. Garnish with sage, thyme, and celery leaves, if desired.
Recipe by Taste of the South at