Firstly, preheat the oven at 180 Degrees. On some paper towel, pat down both Chicken Legs. After this, season the Chicken with Salt, Pepper and Olive Oil. On the cook top, heat up the Cast Iron Pan and cover in Olive Oil generously. Fry the Chicken until crispy and golden on both sides.
Place the Chicken straight into the oven and set a timer for about 40 minutes.
In a small pot, put the Bonemasters Chicken Stock on to heat through. In another pot add a knob of butter and brown off the Garlic, Onion and Celery. Once they are translucent, add the Cooking Wine, keep stirring thoroughly. Once the Wine becomes fragrant, add the Rice to the pot. When the Wine has been absorbed by the rice you can start to ladle in the Chicken Stock.
Ladle more Chicken Stock into the Rice as it continues to absorb, making sure to keep stirring thoroughly. Once the Rice is cooked and all the Stock is absorbed, remove the pan from the heat. Add another knob of butter and the Parmesan. Place the lid on the pot and leave it rest.