Sear the chicken thighs

• Season the chicken thighs generously with salt and pepper on both sides.
• Heat the olive oil in a large deep pan over medium-high heat.
• Place the thighs skin-side down and sear until deeply golden, then flip and sear the other side.
• Remove the chicken from the pan and set aside; keep the rendered juices in the pan.

Toast the shallot, garlic and sage

• Lower the heat to medium and add the chopped shallot to the pan juices.
• Cook until softened, then add the minced garlic and sage leaves.
• Toast, stirring, until fragrant and lightly golden.

Add the rice and broth

• Stir the rinsed rice into the pan and toast it with the aromatics for a minute.
• Pour in the chicken broth and scrape up any browned bits from the bottom.
• Season with a little more salt and pepper and bring to a gentle simmer.

Cook the chicken and rice together

• Nestle the seared chicken thighs back into the rice, skin-side up.
• Cover and cook on low until the rice is tender and has absorbed the broth and the chicken is cooked through.

Rest and serve

• Take the pan off the heat and let it rest, covered, so the rice settles.
• Fluff the rice, spoon it onto plates with the chicken thighs and serve straight from the pan.