Baked Chicken And Wild Rice With Onion And Tarragon - cooking recipe

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

Preparation

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.