Preheat your oven to 400 degrees. While the oven is heating up, butcher the chicken into eight pieces with the skin on ❨2 drumsticks, 2 thighs, 2 wings, 2 breasts❩. I use the Table Knife to do this. Season the chicken with salt and pepper on both sides, then set aside. Place a large oven‒proof pan on the stove at med‒high heat. I use a 4qt rondo ❨a shallow 2 handled pot about❩. Next you will add the butter and oil to the pan, and once the butter has melted and the oil is hot, add each piece of chicken to the pan skin side down to sear. Cook the chicken until the skin is golden brown, which should take about 7 minutes. Turn the pieces of chicken over and continue cooking for another 5 minutes. You will then remove the chicken from the pan and set it aside.
Using the same pan ❨while still hot❩ add the shallots, garlic, bay leaf, mushrooms, sage, thyme and salt to the pan. Then continue cooking for about 5 minutes while stirring frequently until the shallots turn translucent. Be sure to scrape up all the tasty brown bits left from searing the chicken. It will make your rice even more delicious!
Next, add the rice to the pan and continue cooking for another 3 minutes ❨stirring frequently❩. Add the chicken stock and heavy cream to the pan, and while stirring frequently, bring the liqud to a boil. You can then turn off the heat.
Place the seared chicken on top of the rice, skin side up ❨still using the same pan❩. Next, place the pan in the oven at 400 degrees uncovered for about 20 minutes or until the chicken reaches an internal temperature of 160 degrees. You should notice that the rice has absorbed most of the liquid and is tender.
This dish goes well with a simple green salad, dressed with lemon and olive oil on the side! Enjoy!