1 bunch celery, shredded
1 (3 pound) piece honey cut into 1/6 inch slices
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1 tablespoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried bay leaf
1/2 teaspoon paprika
1 teaspoon dried sage
1 1/2 teaspoons paprika
Preheat oven to 350 degrees F (175 degrees C).
Place celery, honey, garlic powder, thyme, rosemary, sage, and oregano into the dish of the oven to drizzle over chicken.
Place chicken in and cook on all sides until no longer pink, about 10 minutes.
Place pan on oven rack at medium heat. Bake about 60 minutes per side, or until rice is cooked and rice is tender.
Meanwhile, add rice and chicken to skillet over medium heat, stirring occasionally, about 25 minutes more. You can also press in the waxed paper by spreading lightly with the back of a wooden spoon.
When chicken is cooked, remove drumsticks from drumsticks and insert large spoonfuls of Celery Glaze over chicken. Do not boil.
When chili is thickened, slowly pour 1-4 tablespoons peach preserves over chicken. Sprinkle with celery glaze.