Baked Chicken And Wild Rice With Onion And Tarragon
Ingredients
- Boneless, skinless chicken breast halves - 1 pound
- Chopped celery - 1 1/2 cups
- Whole pearl onions - 1 1/2 cups
- Fresh tarragon - 1 tsp
- Unsalted chicken broth - 2 cups
- Dry white wine - 1 1/2 cups
- Uncooked long grain rice - 3/4 cup
- Uncooked wild rice - 3/4 cup
Instructions
- Preheat the oven to 300 F.
- Cut chicken breasts 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 baking dish, combine the wine, remaining 1 cup chicken broth, and rice. Let soak for 30 minutes.
- Add the cooked chicken and vegetables to the baking dish. Cover and bake for 60 minutes. Check periodically and add more broth if the rice is too dry. Serve immediately.