Baked Chicken And Wild Rice With Onion And Tarragon

1. 1

   Preheat the oven to 300 degrees.

2. 2

   Remove skin and bones from chicken breasts and cut into 1/2- to 1-inch pieces.

3. 3

   Combine the chicken, celery, pearl onions and tarragon plus 1 cup of the unsalted chicken broth in a nonstick frying pan.

4. 4

   Cook on medium heat until the chicken and vegetables are tender, about 10 minutes.

5. 5

   Set aside to cool.

6. 6

   In a bowl, combine the wine, remaining 2 cups chicken broth, rice and seasoning packet.

7. 7

   Let soak for 30 minutes.

8. 8

   In a baking dish, add the cooked chicken and the wine mixture.

9. 9

   Cover and bake for 60 minutes.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.