-
Season the chicken thighs on both sides
-
In a pan, add olive oil and heat over medium-high heat
-
Sear the chicken on both sides, getting nice color
-
Add the bell pepper and onion, cook for about 2 minutes or until onions and peppers begin to soften
-
Reduce heat to medium
-
Add the wine, broth, garlic, herbs and s/p. Cook for about 5-7 minutes or until the chicken is cooked through
-
Add the rice, cook an addition 3-5 minutes or until most of the liquid is absorbed
-
Add the peas and cream, stir gently
-
Taste for seasoning, add any needed salt or pepper
-
Top with optional parmesan cheese