Prepare the chicken: Arrange chicken skin side up on a plate and season generously on top with salt and freshly ground black pepper.

Heat a large sauté pan over medium-high heat for one minute. Add 1 tablespoon olive oil and 1 tablespoon butter, and heat them together for another full minute.

Arrange chicken skin side down and cook until deeply brown underneath, about 4 to 5 minutes. Season the top side with additional salt and pepper.

Flip the pieces over and brown on the second side, about another 3 to 4 minutes. Transfer the chicken to a plate.

Prepare the buttered onions: Leave the pan on medium-high and add 2 tablespoons butter. Once melted, add the onions and season with 1 teaspoon kosher salt.

Cook the onions for about 15 minutes total, or until golden throughout and darker brown at the edges, stirring every couple of minutes.

Remove ⅓ cup of onions and set aside until the end.

Finish the chicken and rice: Add thyme and dried rice and cook with the onions for 1 minute.

Add the wine, if using, and cook until it disappears, about 1 to 2 minutes.

Return the chicken thighs to the pan skin side up, spacing them out. Carefully pour 2 cups of the broth around chicken.

Bring the pan to a simmer then reduce to the lowest simmer and cover. Cook rice and chicken together for 25 minutes, or until rice is tender.

If rice is not tender at 25 minutes, add remaining ¼ cup broth and return to the heat for another 5 to 10 minutes.

Off heat, rest the dish for 5 to 10 minutes before serving. Scatter with reserved buttered onions and scoop it onto plates.