Chicken and Mushroom Stew with Wild Rice | Lodge Cast Iron

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