Baked Chicken and Wild Rice With Onion and Tarragon

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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