Baked Chicken and Wild Rice With Onion and Tarragon |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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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. 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.
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