INGREDIENTS
4
Chicken leg quarters or 8 chicken thighs
1
Lemon
1
Onion
1 handful
Parsley, fresh
2
Scallions
1 tbsp
Thyme, fresh leaves
4 cups
Chicken stock
6 cups
Sticky rice, cooked
1
Salt and pepper
1
Olive oil
1/2 cup
Parmesan cheese
1/2 cup
White wine