Creamy Chicken And Rice

Instructions

1. 01

   Gather all ingredients.

2. 02

   Toss together chicken, pepper, paprika, and 1 1/2 teaspoons of the salt in a medium bowl until evenly coated. Heat oil in a large Dutch oven with a tight fitting lid over high; add chicken, and cook until browned on all sides, about 5 minutes total. Transfer to a plate using a slotted spoon, reserving drippings in Dutch oven.

3. 03

   Add onion, carrot, celery, and 2 tablespoons of the butter to Dutch oven, and heat over medium-high. Cook, stirring often to loosen browned bits from bottom of Dutch oven, until softened, about 4 minutes. Add wine and garlic; cook, stirring occasionally, until fully reduced, 4 to 5 minutes. Add rice; cook, stirring constantly, until nutty in fragrance, about 1 minute. Stir in broth and remaining 1 1/2 teaspoons salt; bring to a boil over high.

4. 04

   Stir chicken and any accumulated juices into Dutch oven. Reduce heat to low; cook, covered, until liquid is mostly absorbed and rice is tender, about 15 minutes. Remove from heat; let stand, covered, for about 10 minutes. Uncover and add peas, cream, Parmesan, and remaining 4 tablespoons butter; gently stir to combine. Top with scallions; garnish with additional Parmesan and black pepper.