E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chicken and Mushroom Stew with Wild Rice Hunter Lewis | September 7, 2016 Inspired by the classic chicken and wild rice casserole, this stew is a hearty meal satisfying in any season. “You want that nutty flavor and slightly chewy texture from the grain to help sop up all of the good chicken and gravy," says recipe author Hunter Lewis, executive editor at Southern Living Magazine. Level Advanced Prep Time 25-30 minutes Cook Time 45 minutes Serves 6 Cook it With Our 5 Quart Cast Iron Dutch Oven Ingredients 3 tablespoons extra virgin olive oil 1 (2-ounce) slice country ham or 2 slices bacon, finely chopped 6 skinless, boneless chicken thighs, cut into 2" pieces kosher salt and freshly ground black pepper 4 cups button mushrooms, quartered ¼ cup white wine vinegar 1 carrot, finely chopped 1 medium onion, finely chopped 3 garlic cloves, finely chopped 1 bay leaf 3 tablespoons salted butter ¼ cup all-purpose flour 1 cup whole or skim milk 2 ½ cups chicken broth ½ teaspoon freshly grated nutmeg ½ teaspoon dry mustard 1 four-ounce box wild rice, cooked according to package directions 2 tablespoons chopped fresh flat-leaf parsley Directions Preheat the oven to 325 degrees Fahrenheit. Gradually heat 1 tablespoon of the oil in a 5 Quart 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. Contributed By: Hunter Lewis Hunter Lewis is the Editor of Cooking Light and currently lives in Birmingham, AL. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chicken and Mushroom Stew with Wild Rice Hunter Lewis | September 7, 2016 Inspired by the classic chicken and wild rice casserole, this stew is a hearty meal satisfying in any season. “You want that nutty flavor and slightly chewy texture from the grain to help sop up all of the good chicken and gravy," says recipe author Hunter Lewis, executive editor at Southern Living Magazine. Level Advanced Prep Time 25-30 minutes Cook Time 45 minutes Serves 6 Cook it With Our 5 Quart Cast Iron Dutch Oven Ingredients 3 tablespoons extra virgin olive oil 1 (2-ounce) slice country ham or 2 slices bacon, finely chopped 6 skinless, boneless chicken thighs, cut into 2" pieces kosher salt and freshly ground black pepper 4 cups button mushrooms, quartered ¼ cup white wine vinegar 1 carrot, finely chopped 1 medium onion, finely chopped 3 garlic cloves, finely chopped 1 bay leaf 3 tablespoons salted butter ¼ cup all-purpose flour 1 cup whole or skim milk 2 ½ cups chicken broth ½ teaspoon freshly grated nutmeg ½ teaspoon dry mustard 1 four-ounce box wild rice, cooked according to package directions 2 tablespoons chopped fresh flat-leaf parsley Directions Preheat the oven to 325 degrees Fahrenheit. Gradually heat 1 tablespoon of the oil in a 5 Quart 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. Contributed By: Hunter Lewis Hunter Lewis is the Editor of Cooking Light and currently lives in Birmingham, AL. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
