Step 1

Soak rice in water, needs at least 20 minutes.

Step 2

Cut up chicken into bite sized pieces.

Step 3

Liberally salt, pepper and garlic powder chicken.

Step 4

Mix well, set aside

Step 5

Chop onion, place a dutch oven on medium high heat, add 3 Tbl. Oil.

Step 6

Add onions and and stir. You need to cook until nicely browned, about 8 minutes.

Step 7

Chop garlic and mushrooms while onions are cooking, stir onions every minute

Step 8

Add chicken, stir. Add Bay leaves and thyme, stir well.

Step 9

Continue stirring about 2-3 minutes until chicken takes on a little color

Step 10

Add wine and stir, simmer briskly until reduced by half. About 5 minutes.

Step 11

Added mushrooms stir

Step 12

Added broth, drain rice, add to pot, stir.

Step 13

Bring to simmer. TASTE IT! Adjust seasoning.

Step 14

Add peas. I only had peas and carrots, still good.

Step 15

Cover and simmer, adjust heat as needed for a simmer. Mine was medium low.

Step 16

Preheat oven to 350F

Step 17

Simmer for 10 minutes.

Step 18

Stir, recover, place in oven for 20 minutes.

Step 19

Remove from oven, and let sit, covered, 10 minutes.

Step 20

Fluff rice.

Step 21

Serve, garnish with some flat leaf parsley

Step 22

Note - if you want bright green peas, don't add the as above, you can blanch then about 3 minutes, and add them when the rice is done (after the last 10 minute sit) and stir them in.

Step 23

Another nice garnish is to saute some sliced mushrooms while waiting for the last 10 minutes, in butter, and serve them on top.