Just like Pawleys said, a great traditional Chicken Bog! I simplified a bit by sautéing the sausage first, setting it aside then starting the chicken and broth, to keep it a one pan dinner. I also used boneless skinless thighs to cut out some fat and speed up the broth, supplementing the broth with some boullion. That way 15 minutes was all it took to get a flavorful rich broth. Skimmed and strained, added rice and halfway through cooking the rice I tossed in the chopped chicken and sausage. The kids Loved it! We all did! Simple down home Southern cooking at its best! A keeper in my book
A very solid traditional chicken bog. Have added this to my go to recipes.