Turn oven on to 325 degrees F.
Slice onion lengthwise. Peel and dice garlic cloves.
Pat chicken dry and season with salt and pepper.
In a large dutch oven heat 2 tbsp olive oil on high heat and add chicken to the pan. Brown each side about 4-5 minutes until skin gets crispy.
Remove chicken from pan and place on a plate. Set aside.
Add 2 tbsp olive oil to dutch oven pan and add garlic and onions. Cook until onions are clear. Turn down heat to medium-low and add wine and chicken broth to pan to deglaze.
Pour the rice in the pan and add chicken too. Season with about 1 tsp of sea salt and pepper, a few sprigs of rosemary and drizzle olive oil on top of chicken.