Stew with chicken, mushrooms and wild rice

Ingredients:

• 3 tablespoons of extra virgin olive oil;
• 1 (50 g) piece of ham or 2 slices of bacon, finely chopped;
• 6 skinless, boneless chicken thighs, cut into pieces;
• kosher salt and freshly ground black pepper;
• 4 cups mushrooms, quartered;
• ¼ cup white wine vinegar;
• 1 carrot, finely chopped;
• 1 medium-sized onion, finely chopped;
• 3 cloves of garlic, finely chopped;
• 1 bay leaf;
• 3 tablespoons of salted butter;
• ¼ cup all-purpose flour;
• 1 cup of whole or skimmed milk;
• 2 ½ cups chicken broth;
• ½ teaspoon of freshly grated nutmeg;
• ½ teaspoon of dry mustard;
• 120 g of wild rice, cooked according to the instructions on the package;
• 2 tablespoons of chopped fresh flat parsley.

Method of preparation:

1. Preheat the oven to 160°C.
2. Gradually heat 1 tablespoon of the butter in the Hosse cast iron skillet over medium-high heat. Add the ham and cook, stirring occasionally, until browned, about 6 minutes. Transfer to a plate with a slotted spoon.
3. Add 1 tablespoon of oil to the pot. Season the chicken with salt and pepper to taste. Working in 2 batches, sear chicken until browned on both sides, about 6 minutes per batch. Transfer the chicken to the plate with the ham.
4. Add the remaining 1 tablespoon butter and the mushrooms to the pot and cook, stirring occasionally, until softened, about 4 minutes. Transfer to the plate with the chicken and ham. Add the deglazing vinegar and cook until reduced by half, scraping up 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 softens, about 6 minutes. Remove from the heat and return the ham, chicken, mushrooms and juices collected in the plate to the pot.
5. Melt the butter in a medium skillet over medium-low heat until bubbly. Add the flour and stir continuously for 1 minute. Whisk in milk and stir frequently until sauce thickens, about 4 minutes. Whisk in the stock, nutmeg and mustard and cook until the sauce has thickened again. Season with salt and pepper to taste.
6. Pour the sauce over the chicken mixture. Stir to combine. Cover the cast iron pot and roast until the chicken is very tender, about 45 minutes. Serve the dish by ladling the stew over the rice and sprinkling with parsley.