Heat a large dutch oven over medium heat. Add the oil & 1 tablespoon butter.
Once butter has melted, add onion, celery & carrot. Season with salt & pepper. Stir to combine. (It may seem like a lot of seasoning but it will also season the chicken & the rice)
Cook the veggies over medium heat until they become soft & begin to brown, about 5-7 minutes.
At this point, you can remove the veggies before cooking the chicken, but it's not necessary. Cook the chicken over medium high heat until browned & mostly cooked, about 10 minutes.
Once the chicken has cooked, turn the heat to high & add the wine. Mix in the wine, scraping the bottom of the pan to release any browned bits that have formed. Let the wine bubble & reduce by half, about 2 minutes.
Next add in the garlic & rice. Stir to combine.
If you removed the veggies earlier, you can return them to the pot now. Pour in the broth & stir to combine everything.
Bring the pot to a boil, then reduce to simmer & let it cook, covered, for 20 minutes. After 20 minutes the rice should have absorbed all the broth & be tender. If there is still broth & the rice is not fully cooked, continue cooking another 5 minutes.
Lastly, add the cheese, remaining butter & parsley. Mix for a minute or two until everything is combine & the cheese has melted. Serve with crusty bread or salad.
