Baked Chicken and Wild Rice With Onion and Tarragon

Name: Baked Chicken and Wild Rice With Onion and Tarragon
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 serving(s)
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

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."

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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

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.