2 lb skinless, boneless chicken thighs, cut into chunks
Salt and pepper to taste
2 tbsp olive oil
1 onion, diced
1 sprig thyme, 1 tbsp chopped leaves
1 bay leaf
1 cup white wine
2 cups batsmati rice, soaked for 20 minutes, then rinsed and drained
8 oz mushrooms, sliced
4 cups hot chicken broth
3 tbsp unsalted butter
1 cup frozen peas, thawed and cooked lightly for 2 minutes
2 garlic cloves, smashed and salt added
3 tbsp parsley, chopped
Preheat oven to 350F. Season chicken thighs with salt and pepper.
Heat up a large cast iron skillet on medium high heat. Add onions and cook until golden, then season with salt. Add chicken, thyme sprig and bay leaf. Cook for an additional 2 minutes more. Add wine and simmer until reduced by half, about 5 minutes.
Add most of the mushrooms and the rice and stir to combine. Add the broth and bring back to a simmer. Cover pot and cook for 10 minutes on medium heat. Transfer pot to oven and cook an additional 20 minutes more. Let rest 10 minutes off heat to allow rice to reabsorb any moisture.
While rice is cooking in the oven. Heat up a skillet on high heat and melt the butter. Add the remaining mushrooms and season with salt and pepper. Cook until browned, then add the peas. Turn heat to medium and add the thyme, garlic and parsley. Toss to coat well.
Fluff rice and top with the mushroom mixture and serve.