Chicken and Mushroom Stew with Wild Rice

• Meat

  • 6 Chicken thighs, skinless boneless
  • 1 (2-ounce slice Country ham or 2 slices bacon

• Produce

  • 1 Bay leaf
  • 4 cups Button mushrooms
  • 1 Carrot
  • 2 tbsp Flat leaf parsley, fresh
  • 3 Garlic cloves
  • 1 Onion, medium

• Canned Goods

  • 2 1/2 cups Chicken broth

• Condiments

  • 1/2 tsp Mustard, dry

• Pasta & Grains

  • 1 (4-ounce box Wild rice

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Kosher salt and freshly ground black pepper
  • 1/2 tsp Nutmeg

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin
  • 1/4 cup White wine vinegar

• Dairy

  • 3 tbsp Butter, salted
  • 1 cup Whole or skim milk

Found on lodgemfg.com

Directions

• Preheat the oven to 325°. 
• Heat 1 tablespoon of the oil in a 5-quart cast iron Dutch oven over medium-high heat. Add the ham and cook, stirring occasionally, until browned, about 6 minutes. Transfer to a plate with a slotted spoon. 
• Add 1 tablespoon oil to the pot. Season the chicken with salt and pepper to taste. Working in 2 batches, sear the chicken until browned on both sides, about 6 minutes for each batch. Transfer the chicken to the plate with the ham. 
• Add the remaining 1 tablespoon oil and the mushrooms to the pot and cook, stirring occasionally, until just soft, about 4 minutes. Transfer to the plate with the chicken and ham. Add the vinegar to deglaze and cook until reduced by half, loosening any browned bits from the bottom of the pot with a wooden spoon. Stir in the carrot, onion, garlic, and bay leaf and cook, stirring occasionally, until the onion is soft, about 6 minutes. Remove from the heat and return the ham, chicken, mushrooms, and any juices accumulated on the plate to the pot.
• Melt the butter in a medium saucepan over medium-low heat until bubbling. Add the flour and cook, whisking constantly, 1 minute. Whisk in the milk and cook, whisking often, until the sauce thickens and coats the back of a spoon, about 4 minutes. Whisk in the broth, nutmeg, and mustard and cook until the sauce thickens again. Season with salt and pepper to taste.
• Pour the gravy over the chicken mixture. Stir to combine. Cover the Dutch oven and bake until the chicken is very tender, about 45 minutes. Serve the stew ladled over the rice and sprinkled with the parsley.