Chicken and Mushroom Stew

Ingredients

2 ounces chopped bacon

1 tablespoon olive oil

1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces

Poultry seasoning

Celery salt

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

8 ounces button mushrooms, quartered

1 medium carrot, diced

1 medium onion, diced

½ teaspoon celery seed

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

Preheat oven to 325°F.

Season chicken with poultry seasoning and celery salt.

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.

Add mushrooms to pot; cook 5 minutes. Transfer to bowl with meat. Add carrot, onion, celery seed, garlic, and bay leaves to pot; cook until softened. Add vinegar; cook until reduced, 2 minutes. Return chicken mixture to pot. Remove from heat.

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.

Thicken stew with flour / water mixture as needed.  Stir in parsley; serve over rice.