- 1). Chop the onions, celery and carrots to 1/2 inch chunks. Chop the parsley, tarragon and chervil. Set aside in separate bowls.
- 2). Preheat the oven to 350 Fahrenheit and put 2 tbsp. of butter in a skillet that is oven proof. Turn on the heat to medium high.
- 3). Pick up the chicken thighs and drumsticks with the tongs and place in the skillet. Brown all sides of the chicken. Lower the heat. Remove the chicken and place on a platter.
- 4). Add the onions, celery and carrots to the pan and cook until the vegetables soften, about three or four minutes. If you're really in a hurry you can skip this step. The vegetables will cook through with the rice. However, sauteing the vegetables brings out the sweetness of the onions and intensifies the flavors.
- 5). Place 1 cup of rice in the pan, turning to coat the rice in the butter. Let the rice brown slightly to bring out the nutty taste. Add the chicken back to the pan with 2 cups of chicken broth. Sprinkle all but 1 tbsp. of the herbs over the rice and broth. Bring to a boil.
- 6). Bake covered at 350 Fahrenheit for 45 minutes.
- 7). Whisk 1 1/2 tsp. of flour with 1/2 cup of half and half. Stir into the rice and chicken mixture. Add the peas. Bake for another 15 minutes or until the sauce is bubbling. Sprinkle with reserved herbs and serve.
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