Melt the butter in a
flameproof casserole (Dutch oven). Add the chicken
and brown well on all sides.
Add half the stock,
bring to the boil, cover and simmer gently for 15
minutes. Add the remaining ingredients except the
parsley and stir well.
Cover and cook gently for a
further 15-20 minutes or until the chicken and rice
are tender and all the liquid has been absorbed.
Serve sprinkled with the parsley.