Chicken with Citrusy Rice

I was away in the mountains and did not have much stuff to cook with so I came up with the following...

What you will need:

rice (about 2 cups cooked - or more - I used leftover basmati)
4-6 pieces of chicken (I used bone-in, skin-on thighs as that is what I had - all that will vary is the cooking time)
celery or onion (about 1/2 cup chopped)
2 teaspoons grainy mustard (or dijon if you have it)
1 orange
1/4 cup of white wine
bit of butter or olive oil

Equipment
A big frying pan or Dutch oven with a lid.

What to do:

1. Put the butter or olive oil in the pan on medium/high heat. When it is melted add the celery or onion and the chicken skin side down and brown. Flip it over and brown the other side. I usually leave these about 5 minutes per side.

2. Then flip them over one more time (they will be skin side up now) and then add the white wine, put the lid on, turn down to medium or medium-low and cook until done. For the bone-in variety it took about 20 more minutes.

3. While the chicken is cooking, mix up the grainy mustard, zest of the orange and juice of the orange. Set aside

4. When the chicken is done, add the rice and mix in with all of the liquid that is in the pan. Add the orange/mustard mixture as well. Mix well, put the lid back on, then turn down to low for 5 minutes or until the rice is heated through.

5. Serve with steamed broccoli, peas (I use frozen.) and carrots.

With simple ingredients this was actually pretty good. We didn't even have any salt or pepper to add to the meal! Lots of flavour.