Chicken and Mushroom Stew

By Chez_Alexander

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

Details

Servings 6
Preparation time 40mins
Cooking time 100mins

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.