Season both sides of the chicken generously with garlic powder, salt and pepper.

Heat French oven on medium high heat, and add 2 tbsp cooking oil.

When oil is shimmering, place chicken skin side down.

Do not touch it for 4-5 minutes to get a nice golden sear.

When the chicken is ready, it will release on it's own.

Flip and cook until done, about 10-12 minutes total time.

Remove chicken, and set aside.

Drain grease from French oven, and return pot to stove.

Microwave chicken stock until hot, and set aside ( or you can use a sauce pan to heat up the chicken broth)

In the same French oven, melt 2 tbsp of butter over medium heat.

Saute onions and garlic, until onion is translucent.

Add mushrooms, and saute until tender, scraping up the brown bits on the bottom of the pot.

Season with salt and pepper.

Add rice, and stir to coat.

Add wine, and stir until wine has almost completely evaporated.

Add hot chicken broth 1/2 cup at a time, stirring constantly.

Allow each addition of broth to be absorbed before adding the next 1/2 cup.

Cook until rice is tender but still firm to the bite, and mixture has a creamy consistency, about 25-30 minutes.

Remove from heat, and stir in parmesan cheese.

Transfer risotto to serving bowl, top with chicken, and sprinkle some spring onions and parsley.

Serve immediately.