Note: 1 1/2 tsp. minced fresh thyme may be substituted for 1/2 tsp. dried thyme.
1. In a small saucepan, heat broth to a simmer over medium heat, about 5 minutes. Reduce heat to very low and continue tosimmer. In a large pot, heat oil over medium-high heat until hot, about 1 minute. Add chicken (do not crowd the pan — cookin two batches if necessary) and cook until well browned on the bottom, 6 to 8 minutes. Turn chicken and cook until second side is browned and chicken is just cooked through, 5 to 6 minutes. Remove chicken to a plate, tent loosely with foil, and set aside.
2. Return saucepan to stove and heat over medium heat until hot, about 1 minute. Add onion and cook until translucent, stirring frequently, about 3 minutes. Add garlic and thyme and continue cooking about 1 minute. Add rice, stir to coat with onion mixture, and cook until edges of grains begin to turn translucent, about 2 minutes.
3. Add wine, reduce heat to medium-low, and cook, stirring frequently, until wine is absorbed, about 2 minutes. Add 1 cup warm broth and cook, stirring occasionally, until it has been absorbed, about 5 minutes. Add remaining broth 1 cup at a time, and cook until it has been absorbed between each addition and rice appears moist, creamy, and cooked through but is still a little chewy, about 15 minutes total.
4. Cut cooked chicken into 1/2-inch-thick slices; set aside 8 slices. Add remaining sliced chicken and any accumulated juices, tapenade, cheese, salt, and pepper to the rice and cook, stirring occasionally, until chicken is heated through and rice is tender and appears drier but still saucy and creamy, about 5 minutes. Add tomatoes and 4 Tbsp. of the parsley and cook, stirring occasionally, until tomatoes are just heated through, about 2 minutes.
5. Garnish each portion with 2 pieces of the reserved chicken and a sprinkle of the remaining parsley. Serve immediately.
Source: Hannaford fresh Magazine, May - June 2009