Baked chicken & wild rice with onion & tarragon
.
Yield
6 servingsPrep
10 minCook
70 minReady
110 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 1 ½ | cups |
celery
chopped |
|
| 1 ½ | cups |
pearl onions
whole |
*
|
| 1 | teaspoon |
tarragon leaves
fresh |
|
| 2 | cups |
chicken broth
unsalted |
|
| 1 ½ | cups |
white wine
dry |
*
|
| 1 | x |
long grain and wild rice blend
and seasoning packet, as needed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 355 | ml |
celery
chopped |
|
| 355 | ml |
pearl onions
whole |
*
|
| 5 | ml |
tarragon leaves
fresh |
|
| 473 | ml |
chicken broth
unsalted |
|
| 355 | ml |
white wine
dry |
*
|
| 1 | x |
long grain and wild rice blend
and seasoning packet, as needed |
* |
Directions
Preheat the oven to 300 F.
Remove skin and bones from chicken breasts and cut into ½- 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, rice and seasoning packet.
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.
