Mouthful Baked Chicken and Wild Rice

• 1 pack long grain and wild rice mix and seasoning packet  
• 6 pc chicken breast halves  
• 1 tsp fresh tarragon  
• 1 ½ cups dry white wine  
• 1 ½ cups chopped celery  
• 2 cups unsalted chicken broth  
• 1 ½ cups whole pearl onions  

Preparation:

1. Preheat the oven to 300ºF.  
2. De-bone chicken and remove skin from the chicken breast. Cut into about 1 inch pieces.  
3. Mix in the celery, tarragon, pearl onions and chicken. Add a cup of unsalted chicken broth in a non-stick frying pan.  
4. Cook under medium-low heat for about 10 minutes or until the vegetables and the chicken are tender. Set aside to cool.  
5. Mix in the wine, the remainder cup of the chicken broth, seasoning packer and rice in a baking dish. Let soak for about half an hour.  
6. Add in the cooked vegetables and chicken to the prepared baking dish. Cover and bake for about an hour with periodical checking and add more broth if the rice becomes very dry. Serve while hot.  

This recipe is guaranteed to be moist and flavorful due to the slow process of cooking in a covered pan. A delight everyone will surely enjoy.

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