Chicken Mushrooms and Rice

Chicken thighs with the bone are so flavorful and a favorite of mine.  What's better than cooking the whole dinner at once?

• 5 chicken thighs 
• salt and pepper to taste 
• 1 t onion powder 
• 1 t garlic powder 
• ½ c canola oil 
• 8 oz mushrooms, sliced  
• 1 large onion, chopped 
• 5 garlic cloves, chopped 
• ½ c dry white wine 
• 1½ c beef broth  
• 1 c rice 
• 5 T pecorino cheese 
• chives, chopped

Preheat oven to 400 degrees

Place chicken on a dish and sprinkle with salt, pepper, onion powder and garlic powder.

Place oil in an oven safe skillet or dutch oven, over medium heat and brown the chicken, skin side,  for five minutes then flip and brown the other side for five minutes.   Remove the chicken to a plate and add the mushrooms and onions and cook for five minutes, stirring occasionally.  Stir in the garlic and cook for a minute more. 

Add the wine and simmer for a minute.  Stir in the broth and cook for two minutes.   Stir in the rice. Bring to a boil.   Add the chicken on top of the mixture, cover with an oven safe lid and place dutch oven/skillet into the oven and bake for half an hour (the rice should have absorbed all liquid).   

Remove from the oven, place on a platter (fluffing up the rice with a fork), sprinkle the pecorino cheese and chives.   The hot chicken will absorb the cheese.   Serve hot.