Sear the Chicken: Pat the chicken pieces dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large, deep frying pan or a shallow casserole dish over a medium-high heat. Add the chicken in a single layer (work in batches if necessary) and cook for 3-4 minutes per side, until deeply golden brown. Don't worry if it's not cooked through at this stage. Remove the chicken from the pan and set it aside on a plate.

Sauté the Aromatics: Reduce the heat to medium and add the butter to the pan. Once melted, add the chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and dried thyme and cook for another minute until fragrant.

Deglaze and Toast the Rice: If using wine, pour it into the pan and scrape up any browned bits from the bottom with a wooden spoon. Let it bubble and reduce by about half. Add the rinsed rice to the pan and stir continuously for about 1 minute to coat it in the butter and aromatics. I find that this toasting step gives the rice a lovely nutty flavour.

Simmer Everything Together: Pour in the hot chicken stock and stir everything together. Bring the liquid to a gentle simmer.

Cook the Chicken and Rice: Return the seared chicken and any accumulated juices back to the pan. Stir once, then reduce the heat to low, cover with a tight-fitting lid, and let it simmer gently for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid during this time.

Finish with Creaminess: Remove the pan from the heat. Take off the lid and let it stand for 2 minutes. Add the crème fraîche, grated Parmesan cheese, and fresh parsley. Stir gently until the cheese has melted and everything is combined into a wonderfully creamy consistency.

Serve: Check the seasoning and add more salt and pepper if needed. Serve immediately, garnished with a little extra fresh parsley if you like.