Baked Chicken And Wild Rice With Onion And Tarragon
|Boneless, Skinless Chicken Breast Halves||0.25 lb||1.5 lb|
|Chopped Celery||0.25 cup||1.5 cup|
|Whole Pearl Onions||0.25 cup||1.5 cup|
|Fresh Tarragon||0.2 tsp||1.2 tsp|
|Unsalted Chicken Stock||0.5 cup||2 cups|
|Dry White Wine||0.25 cup||1.5 cups|
|Uncooked Long-Grain Rice||1 tbsp||6 tbsp|
|Uncooked Wild Rice||1 tbsp||6 tbsp|
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 1/2 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 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.