Baked Chicken and Wild Rice With Onion and Tarragon

This chicken dish is moist and flavorful thanks to slow cooking in a covered container. The delicate sage and licorice flavor of the tarragon complements the chicken perfectly. Points 6.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 6  chicken breast halves
• 1 1⁄2 cups  chopped celery
• 1 1⁄2 cups  whole  white pearl onions
• 1  teaspoon fresh tarragon
• 3  cups  unsalted chicken stock
• 1 1⁄2 cups dry white wine
• 1 (7 ounce) package  long grain and wild rice blend, and seasoning packet

Directions

1. Preheat the oven to 300 degrees.
2. Remove skin and bones from chicken breasts and cut into 1/2- to 1-inch pieces.
3. Combine the chicken, celery, pearl onions and tarragon plus 1 cup of the unsalted chicken broth in a nonstick frying pan.
4. Cook on medium heat until the chicken and vegetables are tender, about 10 minutes.
5. Set aside to cool.
6. In a bowl, combine the wine, remaining 2 cups chicken broth, rice and seasoning packet.
7. Let soak for 30 minutes.
8. In a baking dish, add the cooked chicken and the wine mixture.
9. Cover and bake for 60 minutes.
10. Serve immediately.