Chicken Bog

By TPMay

Ingredients

• 2 tablespoons vegetable oil
• 1 chicken, cut into breasts, drumsticks, oysters, and thighs, skin removed
• 1/4 pound andouille sausage, diced
• 1/2 cup finely chopped mixed giblets
• 1 bay leaf
• 1 leek, white and light green part, cleaned and diced (1/2 cup)
• 1/2 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh thyme
• 1/4 cup red wine
• 4 cups chicken stock reduced to 2 cups
• 1 cup beef stock
• 1 large ripe tomato, peeled and diced
• 1 tablespoon minced fresh flat-leaf parsley
• 1/4 teaspoon kosher salt

Preparation

Step 1

Instructions
1. Heat the oil in a large, wide 6-quart pot over medium-high heat. Brown the chicken breasts, drumsticks, oysters, and thighs evenly, about 3 minutes on each side, removing them to a platter when they are nicely browned.
To the pot, add the sausage and the giblets and cook until well browned. Remove to the platter. Discard all but a tablespoon of the cooking oil and add the bay leaf, leeks, onion, celery, bell pepper, garlic, and thyme. When the onions have just turned translucent, add the red wine and reduce until almost dry.
Add reduced chicken stock and bring to a boil. Add the reserved chicken and sausage-giblet mixture, reduce to a simmer, cover, and cook until the chicken is just done, 20 to 25 minutes. Remove the chicken pieces from the pot, pull the meat from the bones and return it to the pot along with the beef stock. Simmer for about 15 minutes, stirring all the while to break the chicken into threads. Stir in the tomato and parsley. Discard the bay leaf. Season with the salt. Serve with rice!
Serves 4