Pat the chicken dry with paper towels and generously season the chicken all over with salt & pepper. Heat the oil in a dutch oven over medium-high heat. When the oil is hot sear the chicken skin-side down until well browned, about 5 minutes. Flip the chicken and cook on the other side for 3 minutes. Transfer the seared chicken to a plate and set aside.
Keep the dutch oven over medium-high heat and add the onion, carrot, celery, and 1/2 tsp salt. Cook, stirring often, until vegetables are softened a bit, about 4 minutes.
Stir in the garlic and cook until fragrant, about 5 seconds. Pour in the wine and using a wooden spoon scrape the bottom of the pan to release any stuck on bits. Nestle the chicken thighs back into the dutch oven skin-side up. Place the sprigs of rosemary on top and bring the liquid to a boil. Place a lid on the dutch oven and place in the preheated oven for 20 minutes while you make the rice.
Add the rice, water, butter, and 1/4 tsp salt to a medium size saucepan and bring to a boil over medium-high heat. Stir the rice then place a lid on the pan and reduce the heat to low. Cook, without removing the lid, for 10 minutes. Take the pan of rice off the heat while keeping the lid on. Let the rice sit, with the lid on, for 15 more minutes.
After the chicken has been cooking for about 20 minutes remove the lid and place back in the oven. Cook uncovered until the chicken is cooked through, about 10 more minutes. Remove the rosemary sprigs and season with salt & pepper if necessary.
Take the lid off the rice and fluff with a fork. Serve the chicken, vegetables, and sauce over the steamed rice.
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