1 whole chicken (about 3 pounds)
2 cups olive oil
1 1/2 sticks (12 tablespoons) unsalted butter, softened and cut into pieces
1 onion, halved
1 lemon, halved
12 sprigs thyme
2 cups dry white wine
6 ounces baby arugula
1 cup white rice
Olive oil, for the pan
5 shallots, minced
1 pound shiitake mushrooms, coarsely chopped
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