How To Make Lowcountry Chicken Bog - Best Recipe | Charleston Magazine
Reprinted from Louis Osteen’s Charleston Cuisine by Louis Osteen. Copyright 1999 by Louis Osteen. Published by Algonquin Books of Chapel Hill, a division of Wor
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Cooking tools:
- Dutch oven
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Slotted spoon
- Paring knife
- Kitchen towel
- Plate
Ingredients
- 3 ripe large tomatoes or 9 ripe plum tomatoes
- 3 Tbs. extra virgin olive oil
- Freshly ground black pepper to taste
- 2 Tbs. unsalted butter
- 2 Tbs. peanut oil
- 6 chicken thighs, bone in and skin on, but trimmed of any fat
- Salt to taste
- 1 cup finely chopped yellow onion
- 1 cup finely chopped celery
- 1/2 tsp. minced garlic
- 2 cups uncooked converted long-grain white rice (Uncle Ben's suggested)
- 4 cups chicken stock
- 1 large sprig fresh thyme
- 2 small bay leaves
- 2 tsp. Tabasco sauce
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