Baked Rice with Chicken and Mushrooms

1 lb. skinless, boneless chicken thighs, cut into 2″ chunks
1 T. olive oil
1 onion, chopped
1 bay leaf
1 tsp. dried thyme
1/2 cup dry white wine
1 cup white rice, rinsed and drained
8 oz. mushrooms, sliced 1/4″ thick
1 1/2 cups chicken broth
1/2 cup frozen peas, thawed and drained
1/2 cup grated Parmesan cheese (optional)

Heat oven to 350 degrees F. Season chicken generously with salt and pepper. Heat olive oil in a Dutch oven over medium heat. Add onions and cook, stirring, until nicely browned, about 8 minutes. Add chicken, bay leaf and thyme and sauté for two minutes.

Add wine and simmer briskly until reduced by half, about 5 minutes. Add rice and mushrooms and stir to combine. Add broth and bring to a simmer. Cover pot and cook for 10 minutes over medium heat.

Transfer pot to oven and bake for 20 minutes. Remove from oven and add a bit more broth if needed. Stir in peas and let rest, covered, for 10 minutes.

Serve with grated Parmesan cheese.

Serves 4
WW SmartPoints per serving: 10