Baked Chicken and Wild Rice With Onion and Tarragon

Submitted by Dancer

"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: 1hr 30mins
• Ingredients: 7
• 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.