Woodcutter's chicken thigh strips with pilaf rice

Serves 4
Prepare the stock, then pierce the half onion with the cloves. In the meantime, melt 50 g of butter in a casserole and toast the pilaf rice for a few minutes. Season with the clove-flavoured onion and bay leaves, then add the broth, cover and cook in the preheated oven at 200°C for 16 minutes. After cooking, pour the pilaf rice into a large bowl, fluff with a fork and leave to cool. Now, in a frying pan, fry the chicken strips together with the remaining butter, then stir in the Woodcutter’s Sauce and cook for a few more minutes.
With the help of a round pastry cutter, form a layer of rice in the middle of the dishes and place the chicken strips on top. Garnish to taste and serve.