Chicken and Mushroom Stew with Wild Rice recipe from Lodge Cast Iron is a delicious way to use a traditional cooking method and healthy ingredients.

3 T. extra virgin olive oil

1 (2-oz. 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 c. button mushrooms, quartered

1/4 c. white wine vinegar

1 carrot, finely chopped

1 medium onion, finely chopped

3 garlic cloves, finely chopped

1 bay leaf

3 T. salted butter

1/4 c. all-purpose flour

1 c. whole or skim milk

2 1/2 c. chicken broth

1/2 t. freshly grated nutmeg

1/2 t. dry mustard

1 (4-oz.) box wild rice, cooked according to package directions

2 T chopped fresh flat-leaf parsley


  1. Preheat the oven to 325°.
  2. Heat 1 T. 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.
  3. Add 1 T. 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.
  4. Add the remaining 1 T. 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.
  5. 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.
  6. 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.


Serves 6


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