Baked Chicken And Wild Rice With Onion And Tarragon

Healthy Recipe:

Dietitian's tip: This chicken dish is moist and flavorful thanks to slow cooking in a covered container. The delicate sage and licorice flavor of the tarragon complements the chicken perfectly.

By Mayo Clinic Staff
Serves 6


    6 chicken breast halves
    1 1/2 cups chopped celery
    1 1/2 cups whole pearl onions
    1 teaspoon fresh tarragon
    2 cups unsalted chicken broth
    1 1/2 cups dry white wine
    1 package long grain and wild rice mix and seasoning packet


Preheat the oven to 300 F.

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

Nutritional Analysis

(per serving)
Calories 300 Cholesterol 49 mg
Protein 20 g Sodium 300 mg
Carbohydrate 29 g Fiber 1 g
Total fat 8 g Potassium 390 mg
Saturated fat 3 g Calcium 54 mg
Monounsaturated fat 3 g

Nov. 10, 2007

© 1998-2011 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "," "EmbodyHealth," "Enhance your life," and the triple-shield Mayo Clinic logo are trademarks of Mayo Foundation for Medical Education and Research.