Preheat oven to 350 degrees.
Heat 1 tbsp. of olive oil in a 6-quart Dutch oven over medium-high heat. Season chicken thighs with salt & lemon pepper. Add to the Dutch oven and brown 4-5 minutes until the chicken has some nice color (doesn't have to be fully cooked). Remove chicken from the pan.
1 # chicken thighs, 1 tsp. salt, 1 tsp. lemon pepper
Add another 1 tbsp. olive oil to the Dutch oven. Add onion and sauté 2-3 minutes. Add garlic and sauté another minute. Add white wine and scrape all the bits off the bottom of the pan.
1 cup yellow onion, 2 cloves garlic, ¼ cup white wine
Add arborio rice and stir frequently until the rice just begins to turn translucent, 1-2 minutes.
1 ½ cups arborio rice
Stir in chicken broth and add the chicken pieces. Bring the mixture to a simmer, then cover and bake in the oven for 30 minutes.
4 cups chicken broth
Stir in milk, parmesan and peas. Place back in the oven uncovered for another 10 minutes until most of the liquid is absorbed.
½ cup milk, ½ cup parmesan cheese, 1 cup frozen peas
