Kirk's Cooking and Cocktails

Preheat the oven to 425°F. Toss the chicken thighs in 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, garlic, salt and pepper, and 1 teaspoon of dried thyme. In an oven-safe pan, add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the onions and season with salt and pepper. Once the onions are golden (about 15 minutes), remove them from the heat and add 1 teaspoon of dried thyme and 1 tablespoon of balsamic vinegar. Toss and set aside. Add more olive oil to the pan if needed, then add the chicken thighs. Sear each side for about 2 minutes and remove (they will finish cooking in the oven). Add the rice to the pan and cook for 3 minutes. Then, add the chicken broth, heavy cream, more salt and pepper, and bring to a simmer. Add the onions and chicken back into the pan, then cover with foil and bake for 20-25 minutes. Enjoy!