Step 1

Heat the olive oil in the dutch oven over medium heat for about a minute.

Step 2

Add the chunks of chicken, and a generous pinch of salt and pepper, and cook for about 7 minutes.

Step 3

Add the shallot, mushrooms and carrots, and cook for another 4 to 5 minutes, stirring frequently.

Step 4

Add the garlic, 1 Tablespoon of the fresh thyme, and another pinch of salt and pepper; cook for another minute.

Step 5

Add the chicken stock (or broth), and taste to see if the salt and pepper tastes good to you.

Step 6

Add the rice, and bring it to a boil.

Step 7

Reduce heat, stir, cover and cook for about 20 minutes on low.

Step 8

Stir, recover, remove from heat, and let sit for about 10 minutes.

Step 9

Fluff rice with a fork, garnish with the remaining fresh thyme and serve immediately.