creamy chicken and rice

How To Make creamy chicken and rice

• 
  Step 1
  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.
• 
  Step 2
  Once butter is melted, stir in the diced onion, carrots, and 1 tsp of salt. Sautee until soft, about 8-10 minutes.
• 
  Step 3
  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.
• 
  Step 4
  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.
• 
  Step 5
  Add the warmed chicken broth, then stir in the rice.
• 
  Step 6
  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.
• 
  Step 7
  Turn off the heat, remove the garlic head, and stir in the remaining 2 tbsp of butter.
• 
  Step 8
  Add in your parsley.
• 
  Step 9
  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!
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