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:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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