BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Chicken Bog with Risotto

with 4 comments


Just the kind of meal my boy likes: fall-off-the-bone meat and smokey sausage, stewed in a tomatoey, peppery, oniony broth and plated on top of creamy risotto. You too should make this down-home “Chicken Bog with Middlins Risotto.” Sure, this slow-roasted dish heats up the kitchen and its stick-to-your-ribs consistency feels more wintery. But if you make it with local ingredients, it will feel springy and seasonal. I used a small local chicken purchased from Julia’s My Pharm stand at the Corvallis Farmers Market. For the fresh tomatoes, I substituted ones recently canned in my master food preserver class. But I had no luck finding rice grits at my food co-op, so arborio, heaven forbid, had to do. This is a lazy Sunday, read a book while you stand and stir the pot kind of recipe. But the resulting smokey, tangy stew will enchant you. Here’s a video on how to cook the risotto for the recipe. And read the accompanying article about career changer farmers near Atlanta forging a path blazed by Virginia’s own Joel Salatin.

Canned tomatoes, salsas and jam (left to right) from food preservation class.

Canned tomatoes, salsas and jam (left to right) from food preservation class.

Written by baltimoregon

June 15, 2009 at 1:20 am

4 Responses

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  1. This one sounds like a keeper — interesting that the Times published it in a June edition even though it does seem to have that wintery quality.


    June 15, 2009 at 2:55 pm

  2. Yep but local spring chickens are at the market now:) And I think it’s because the recipe accompanied a story about farmers.


    June 15, 2009 at 3:00 pm

  3. not your most appetizing pic


    June 15, 2009 at 4:09 pm

  4. The NYTimes video/recipe didn’t give the ingredients, etc. for the chicken bog. It went into great detail about the risotto though.

    Harry McRae

    June 21, 2009 at 2:24 am

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