Preheat the oven to 180°C and line a baking tray. 1 Cook the rice according to packet instructions. 2 In a pan, heat the butter and oil and sauté the onion, leeks and thyme on low heat until soft. Remove from the pan and set aside in a bowl. 3 Heat the oil in the same pan and fry the mushrooms on high heat until golden. 4 Place the chicken in the baking tray, pour the oil over and season. Bake for 30 minutes until cooked.
5 Creamy sauce In a saucepan, melt the butter on low heat. Add the flour and cook for another 2 minutes. 6 Remove from the heat and whisk in the milk. Return to the heat and cook on a medium heat for 5 minutes. Add the cheese, cream and wine and cook for another 2 minutes. Season to taste. 7 In a large pan, mix the rice, onion mixture and cream sauce together and heat through. 8 Serve the chicken on the rice and garnish with the thyme.