Don't be intimidated by the seemingly long list of ingredients - it's stuff you most likely already have on-hand. This one pot meal has so much flavor and comfort mixed in, you will want to make this over and over! Happy tummies, unite!
Using a dutch oven or heavy bottomed pot with a lid, add your olive oil and warm over medium-high heat. Add 2 tbsp of your butter.
Once butter is melted, stir in the diced onion, carrots, and 1 tsp of salt. Sautee until soft, about 8-10 minutes.
Add chicken, the bay leaves, another 1 tsp of salt, and pepper. Saute, stirring occasionally, until chicken is browned on all sides - about 5 minutes.
Increase your heat to high and add the wine. Boil down the wine, scraping the bottom of the pot along the way. Most of the wine will evaporate.
Add the warmed chicken broth, then stir in the rice.
Leave the garlic whole, slice off the end, exposing the garlic cloves. Place the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce your heat to low, cover & simmer until rice is cooked - about 15 min.
Turn off the heat, remove the garlic head, and stir in the remaining 2 tbsp of butter.
Add in your parsley.
Add in the parmesan and stir. It should be rich and creamy once everything is incorporated. Serve immediately, or keep the lid on it to stay warm until serving. ENJOY!