Nigella Lawson’s chicken diane with pilaf rice & Diane Sauce by Manu

Serves 4 | Prep Time: 15mins | Cook Time: 30mins

INGREDIENTS

6 Chicken thighs

400g long grain rice

2 brown onions (peeled & finely chopped)

30ml Grapeseed oil

50g butter

60ml chicken stock

2 pouches of Diane Sauce by Manu

1 bunch of chives (chopped)

METHOD

1. For the Chicken, place a cast iron skillet on a medium to high heat, rub some olive oil on both sides of the chicken thighs as well as seasoning with salt & pepper. When the skillet is hot place the chicken skin side down and cook for 5 or so minutes or until the skin is golden brown, then flip it on the other side, pour a little bit of water in and place in the oven at 200°C for 20 minutes.

2. In the meantime for the pilaf, place a cast iron pot onto a medium high, add in the oil and butter, when butter starts to foam add in the onions and cook gently until translucent, then add in the rice and stir for a minute or so, now pour in the chicken stock, season with salt & pepper, place a piece of parchment paper over and a lid and into the oven at 200 C for 20minutes. When cooked give the rice a good stir and set aside.

3. Take the chicken out of the oven, rest the chicken on a plate, place the skillet back on the stove and pour in the Diane Sauce by Manu and bring it to boil.

4. To serve place the chicken on a plate served with the pilaf and a generous drizzle of sauce and sprinkle with chives.