- 6
- 40 mins
- 100 mins
Ingredients
- 2 ounces chopped bacon
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 ounces button mushrooms, quartered
- 1 medium carrot, diced
- 1 medium onion, diced
- 3 garlic cloves, chopped
- 2 bay leaves
- 1/4 cup apple cider vinegar
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup 2% reduced-fat milk
- 2 cups low-sodium chicken broth
- 1/2 teaspoon dry mustard
- 2 tablespoons chopped fresh parsley
- 4 cups cooked wild rice
Preparation
Step 1
1. Preheat oven to 325°F. Cook bacon and oil in a Dutch oven over medium-high until bacon is crisp. Transfer to a bowl. Add chicken, salt, and pepper to pot; cook until browned. Transfer chicken to bowl with bacon.
2. Add mushrooms to pot; cook 5 minutes. Transfer to bowl with meat. Add carrot, onion, garlic, and bay leaves to pot; cook until softened. Add vinegar; cook until reduced, 2 minutes. Return chicken mixture to pot. Remove from heat.
3. Melt butter in a medium saucepan over medium-high until foamy. Add flour; cook, stirring constantly, 1 minute. Add milk; cook, whisking often, until thickened. Add broth and mustard; cook, whisking constantly, until thickened. Pour over chicken mixture, cover, and cook at 325°F 1 hour. Discard bay leaves. Stir in parsley; serve over rice.
Makes 6 servings.