Step by step

Method

5 steps

1. 1

   Melt the butter in a deep oven-safe skillet over medium heat. Add the diced onion and cook 5–6 minutes, until translucent. Cut the chicken into ½-inch pieces, add it, and cook 3 minutes, just until the outside turns opaque.

2. 2

   Stir in the rice, thyme, sage, salt, pepper, and broth. Scrape up the browned bits, cover the skillet, and bring it to a boil over medium-high heat.

3. 3

   Lower the heat and simmer 15 minutes, stirring once or twice and replacing the lid each time. The rice should be tender and the mixture should still look saucy. Give it another 5 minutes if the grains are firm.

4. 4

   Fold in the frozen peas and carrots. Cover and cook 5 minutes, until the vegetables are hot and bright. Stir in the cream, taste, and add salt if the broth needs it.

5. 5

   Scatter the cheddar over the top. Broil 2–3 minutes, watching closely, until the cheese melts and gets a few brown spots. Rest the skillet 5 minutes before scooping.