Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock or broth
• 1 cup of white wine
• 1 cup long grain white rice
• 2 large chicken breast, bones in and skin on
• Kosher salt and freshly ground black pepper
• Crusty bread for dipping

Instructions

1. Preheat the oven to 375 degees. Place your chicken breasts on a roasting pan. Cover with olive oil. Salt and Pepper.
2. Roast for 35-45 minutes or until juices run clear and the skin is a nice golden brown. Let come to room temperature. Remove from the bone. Shred or dice chicken into bite size pieces.
3. Mean while, place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and wine- bring the liquid to a boil.
4. Add in the rice and chicken; season with salt and pepper. Cook on medium-low until the rice is tender-about 30 minutes. Serve hot with crusty bread for dipping.