Baked chicken & wild rice with onion & tarragon
Submitted by happyzhangbo
Chicken breast baked with wild rice, pearl onions, celery, and tarragon in white wine and chicken broth. A refined one-dish dinner that practically cooks itself.
YIELD
6 servingsPREP
10 minCOOK
70 minREADY
110 minThis is elegant comfort food that comes together in one baking dish with barely any hands-on work.
Chicken breast gets cut into pieces and simmered briefly with celery, sweet pearl onions, and fresh tarragon in chicken broth. Meanwhile, a wild rice blend soaks in white wine and more broth to get a head start on cooking.
Everything comes together in the baking dish, gets covered, and bakes for an hour. The rice absorbs all that herbal, wine-laced broth and turns nutty and tender while the chicken stays moist and fragrant.
The tarragon and white wine give this a subtle French elegance without any complicated technique.
Kitchen Tips
- Soak the rice for the full 30 minutes before baking. Wild rice is dense and needs that head start to cook evenly.
- Check halfway through baking and add more broth if the rice looks dry. Different brands absorb at different rates.
- Fresh tarragon is worth seeking out here. Dried works in a pinch, but use half the amount.
Ingredients
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.
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