One pan chicken and rice with mushrooms and Brussels sprouts.
Season chicken thighs with salt and pepper. Brown (skin side) in a large oven safe pan. Remove. In San pan, sauté mushrooms, Brussels sprouts, 1 small onion. Add garlic, rosemary and thyme. Deglaze with white wine. Reduce. Toss in 2 cups long grain rice (rinsed first to remove excess starches), and 4 cups chicken stock. Bring to boil, add chicken (skin up), cover and bake 350 for 20 minutes or until chicken and rice is cooked. Garnish w fresh parsley and serve!