Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken pieces with salt and pepper, then sear for 4-5 minutes per side until golden brown. Transfer chicken to a plate and set aside for later.

In the same pot, add diced onion and sauté for 3 minutes until softened and fragrant. Add minced garlic and cook for 30 seconds, stirring constantly to prevent burning and ensure even distribution of flavor throughout.

Return chicken pieces to the pot and add sliced carrots plus celery. Stir in 2 cups long grain rice, coating everything with the oil and aromatics until the rice becomes slightly translucent around the edges.

Pour in 4 cups chicken broth and add thyme, rosemary, and bay leaf to the tender crowd chicken and rice mixture. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20-22 minutes until rice is tender. Do not stir during this time.

Remove from heat and let it rest covered for 5 minutes so grains fully absorb remaining liquid. Stir in frozen peas, butter, and heavy cream, mixing gently to combine without breaking the chicken pieces.

Taste and adjust seasoning with additional salt and pepper as needed for your preference. Remove the bay leaf before serving this crowd-pleasing chicken dish to your eager guests.