Baked Chicken And Wild Rice With Onion And Tarragon

• 6 chicken breast halves
• 1 1/2 cups chopped celery
• 1 1/2 cups whole white pearl onions
• 1 teaspoon fresh tarragon
• 3 cups unsalted chicken stock
• 1 1/2 cups dry white wine
• 1 (7 ounce) package long grain and wild rice blend, and seasoning packet

1. Preheat the oven to 300 degrees.
2. Remove skin and bones from chicken breasts and cut into 1/2- to 1-inch pieces.
3. Combine the chicken, celery, pearl onions and tarragon plus 1 cup of the unsalted chicken broth in a nonstick frying pan.
4. Cook on medium heat until the chicken and vegetables are tender, about 10 minutes.
5. Set aside to cool.
6. In a bowl, combine the wine, remaining 2 cups chicken broth, rice and seasoning packet.
7. Let soak for 30 minutes.
8. In a baking dish, add the cooked chicken and the wine mixture.
9. Cover and bake for 60 minutes.
10. Serve immediately.

chicken, celery, whole white pearl onions, tarragon, white wine, long grain

Taken from www.food.com/recipe/baked-chicken-and-wild-rice-with-onion-and-tarragon-117870 (may not work)