Are you sure you want to delete this recipe?
This recipe was uploaded by Kye
2. Heat the butter in a large skillet, swirl to coat the bottom, and add the chicken pieces, skin side down. Brown about 5 minutes and turn.
3. Scatter the onion and garlic between the chicken pieces and add the mushrooms and bay leaf. Cook about 5 minutes.
4. Add the wine and cook until it is almost all evaporated. Add the rice and broth, taking care that the rice does not rest on top of the chicken pieces. Cover closely and cook about 20 minutes or until rice is tender.
First, the rice picks up all of the fond in the bottom of the skillet, and takes on this beautiful, dark golden hue. Next, I was worried that there wasn?t enough rice. If your family is comprised of big rice eaters, you will need to make more.