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1
In a wide skillet, bring wine to a boil.
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2
Add chicken, layering if necessary to fit the space.
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3
Cover skillet with parchment paper and reduce heat to a simmer.
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4
Poach chicken until just cooked through, about 7 minutes.
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5
Remove skillet from heat and chicken from wine, discarding cooking liquid.
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6
Dice cooled chicken into small bits.
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7
Set aside.
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8
In the same skillet (no need to clean), heat 1 T. butter and 1 T. oil together over medium heat until butter is melted.
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9
Add onion and garlic, stirring until onion is translucent.
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10
Season with salt and pepper to taste.
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11
Add spinach in a single layer on top, cover skillet tightly with lid and remove from heat.
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12
Shred cheeses.
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13
Set aside.
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14
In a large soup pot, melt 2 T. butter.
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15
Add flour and whisk constantly over medium low heat, at least two minutes or until raw flour taste is gone.
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16
Add half and half all at once, continuing to whisk constantly until mixture thickens slightly, enough to coat the back of a spoon.
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17
Add a handful of shredded cheese, whisking until melted.
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18
Add about 1 cup of stock, whisking until well incorporated and hot.
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19
Continue adding cheese and stock by turns, until smooth and consistent.
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20
Add diced chicken and heat through.
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21
Add onion spinach mixture and heat through.
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22
Add rice and heat through.
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23
Adjust seasoning to taste and serve hot.
