° 3 cups white rice
° 1 white onion dicead
° 6 tsps salted butter melted
° 2 tsps all-cause flour
° five cups bird broth
° 1 cup heavy cream
° 1 teaspoon salt
° 1/2 teaspoon black pepper
° four to six complete bird thighs
° 2 teaspoons Italian seasoning
° 1/2 teaspoon garlic powder
° 1/2 teaspoon paprika (optional)
Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13 pan lightly.
In the 913 pan, combine the rice, onion, three tablespoons of butter, and flour all at once until there are no visible white spots in the flour. On the bottom of the pan, lightly spread out the rice aggregate.
Stir together the bird broth, heavy cream, salt, and pepper.
Place the thighs of the birds on the rice aggregate’s summit. Brush the pinnacle with melted butter and season the bird with Italian seasoning, garlic powder, and paprika (optional).
Cover with aluminum foil and bake for 1 hour in a preheated oven.
Remove the covering and bake for another half-hour, or until the rice and bird are done and the pores and skin of the bird have crisped up.
Place under the broiler for 2-3 minutes before serving for crispier skin.