Soak rice in water, needs at least 20 minutes.
Cut up chicken into bite sized pieces.
Liberally salt, pepper and garlic powder chicken.
Mix well, set aside
Chop onion, place a dutch oven on medium high heat, add 3 Tbl. Oil.
Add onions and and stir. You need to cook until nicely browned, about 8 minutes.
Chop garlic and mushrooms while onions are cooking, stir onions every minute
Add chicken, stir. Add Bay leaves and thyme, stir well.
Continue stirring about 2-3 minutes until chicken takes on a little color
Add wine and stir, simmer briskly until reduced by half. About 5 minutes.
Added mushrooms stir
Added broth, drain rice, add to pot, stir.
Bring to simmer. TASTE IT! Adjust seasoning.
Add peas. I only had peas and carrots, still good.
Cover and simmer, adjust heat as needed for a simmer. Mine was medium low.
Preheat oven to 350F
Simmer for 10 minutes.
Stir, recover, place in oven for 20 minutes.
Remove from oven, and let sit, covered, 10 minutes.
Fluff rice.
Serve, garnish with some flat leaf parsley
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.
Another nice garnish is to saute some sliced mushrooms while waiting for the last 10 minutes, in butter, and serve them on top.
