Directions

1. Rinse rice under cold running water for 1-2 minutes, or until water runs clear; drain.

2. Preheat oven to 350˚F.

3. Season chicken thighs with salt and pepper. In a large heavy-duty pot or Dutch oven, heat canola oil over medium heat. Add chicken skin-side down and sear until deeply golden brown on all sides, about 8 minutes (work in batches if needed to avoid overcrowding the pan). Remove chicken to a plate. Add sausage to the pan drippings and cook until browned on all sides, about 1-2 minutes. Transfer to the plate with the chicken.

4. Pour off all but 1 tablespoon of fat from the pan. Add butter and swirl until melted. Stir in onion, carrot, and celery and cook until vegetables soften, about 5 minutes. Add garlic and cook 1 minute longer. Stir in rice, broth, thyme, and bay leaves and bring to a simmer. Return chicken and sausage to the pot along with their juices.

5. Cover Dutch oven and transfer to the preheated oven. Cook for 25 minutes, until chicken is tender (but rice is still al dente). Remove pot from oven and transfer the chicken thighs to a bowl or plate to cool. Replace the lid and return the pot to the oven until the rice is totally cooked through, about 10 minutes longer. Meanwhile, shred the chicken into large bite-sized pieces, discarding skin and bones.

6. Remove pot from the oven for the final time and stir the shredded chicken back into the bog. Stir in basil and season to taste with salt and pepper.