Carolina Chicken Bog

• 3 tablespoons bacon fat, or neutral oil like corn or canola
• 3/4 pound minced chicken gizzards and hearts
• Salt and pepper
• 2 medium green bell peppers, diced
• 2 medium red bell peppers, diced
• 4 medium-to-large white onions, diced
• 4 celery ribs, trimmed and diced
• 2 tablespoons minced garlic
• 1 cup dry red wine
• 1 35-ounce can tomatoes, with liquid, chopped
• 6 tablespoons butter
• 4 tablespoons flour
• 1 pound mixed sausages and cured meat, like kielbasa, Italian sausage, breakfast links, chorizo, diced ham or bacon
• 2 cups chicken stock
• 1 branch thyme
• 1/4 teaspoon red pepper flakes, or to taste
• 2 bay leaves
• 1 pound chopped chicken meat, preferably from thigh
• 8 chicken livers, trimmed and cut in half
• 1 tablespoon apple cider vinegar
• 1/2 cup Dijon mustard
• Cooked white rice for serving

1. Put fat or oil in a deep skillet or large casserole over medium-high heat.
2. A minute later, add gizzards and hearts and cook until quite brown and sticking to pan, at least 3 minutes.
3. Stir once, sprinkle with salt and pepper, then brown other side.
4. Add peppers, onions, celery and garlic and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
5. Add red wine and tomatoes, bring to a boil, and adjust heat so mixture simmers; cook for about 10 minutes.
6. Meanwhile, melt 4 tablespoons butter in a small skillet or saucepan over medium heat.
7. Add flour and stir until smooth.
8. Cook, stirring occasionally, until mixture turns quite brown, about 10 minutes.
9. Add this roux to simmering stew; cook 5 minutes.
10. Add meats, stock, thyme, red pepper flakes and bay leaves; cook at a lively simmer, stirring occasionally, for about 40 minutes.
11. Add chicken meat and cook another 15 minutes or more (this can sit on stove, simmering, for hours; add a little water or stock if it threatens to dry out).
12. Heat remaining butter in an 8- or 10-inch nonstick skillet over medium-high heat.
13. When butter foam subsides, add livers, 1 or 2 at a time, and cook until quite brown on one side; sprinkle with salt and pepper as they cook.
14. Turn and brown on other side.
15. Stir vinegar and mustard into stew.
16. Add livers and stir.
17. Serve over white rice.

bacon, chicken gizzards, salt, green bell peppers, red bell peppers, white onions, celery, garlic, red wine, tomatoes, butter, flour, cured meat, chicken stock, thyme, red pepper, bay leaves, chicken meat, chicken livers, apple cider vinegar, dijon mustard, serving

Taken from cooking.nytimes.com/recipes/6090 (may not work)