° 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 oven to 350 degrees. Lightly grease a 9×13 pan.
Stir the rice, onion, three tablespoons melted butter, and flour collectively at once inside the 9×13 pan till flour has no extra seen white specks. Spread rice aggregate out lightly on the lowest of the pan.
Pour in bird broth, heavy cream, salt, and pepper and stir to combine.
Place bird thighs on pinnacle of rice aggregate. Brush closing melted butter on pinnacle and sprinkle bird with Italian seasoning, garlic powder, and paprika (optional).
Cover with aluminum foil and bake in preheated oven for 1 hour.
Remove foil and bake another half-hour in till rice and bird are cooked and the bird pores and skin crisps up.
For crispier skin, place beneath the broiler for 2-3 minutes before serving.