Baked Chicken And Wild Rice With Onion And Tarragon Recipes

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WILD RICE AND ORZO WITH TARRAGON



Wild Rice and Orzo With Tarragon image

Provided by Molly O'Neill

Categories     pastas, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

3/4 cup wild rice
1/2 teaspoon salt, plus more to taste
3/4 cup orzo
2 tablespoons butter
4 shallots, finely chopped
2 tablespoons minced tarragon leaves
2 tablespoons minced flat-leaf parsley
Freshly ground black pepper to taste

Steps:

  • In a medium saucepan, bring 3 cups of water to a boil. Add the wild rice and 1/2 teaspoon of salt and simmer, covered, until the rice is tender and the grains begin to pop open, about 45 minutes to an hour. Drain well and set aside.
  • Meanwhile, bring 4 cups of water to a boil in another saucepan. Add the orzo and boil until the orzo just begins to become tender, 6 to 7 minutes. Drain and cool under cold water. Set aside.
  • When ready to serve, melt the butter in a large saute pan set over medium heat. Add shallots and cook, stirring, for 2 minutes. Add the wild rice and orzo and cook, stirring, until heated through. Add the tarragon and parsley, season with salt and pepper to taste and cook for an additional minute. Serve immediately.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 185 milligrams, Sugar 4 grams, TransFat 0 grams

WILD RICE CHICKEN BAKE



Wild Rice Chicken Bake image

I developed this recipe when I was low on groceries and in a hurry to get a good hot meal in the oven. The savory onion flavor bakes right into the chicken.-Leslie Gillespie, Red Oak, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 5

4 boneless skinless chicken breast halves
1 package (6 ounces) long grain and wild rice mix
1 envelope onion soup mix
2-1/3 cups water
1 tablespoon butter

Steps:

  • Place chicken in a greased 13-in. x 9-in. baking dish. Combine the rice mix with contents of seasoning packet, soup mix, water and butter. Pour over chicken. Cover and bake at 350° for 55-60 minutes or until chicken juices run clear.

Nutrition Facts :

CHICKEN AND WILD RICE BAKE



Chicken and Wild Rice Bake image

This recipe is a great example of Midwest food! Its ingredients, including the wild rice, can all be found in Minnesota. The dish is good for larger groups since the cook doesn't need to spend a lot of time in the kitchen. -Suzanne Greenslit, Merrifield, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 10 servings.

Number Of Ingredients 14

3 cups water
1 cup uncooked wild rice
2-1/2 teaspoons salt, divided
1/4 cup butter, cubed
1 pound sliced fresh mushrooms
1 medium onion, chopped
3 cups diced cooked chicken
1 jar (2 ounces) chopped pimiento, drained
1/4 cup minced fresh parsley
1/4 teaspoon pepper
1 cup chicken broth
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese
3/4 cup slivered almonds

Steps:

  • In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water., Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt., Transfer to a 3-qt. or 13x9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.

Nutrition Facts : Calories 332 calories, Fat 21g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 809mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

BAKED CHICKEN AND WILD RICE WITH ONION AND TARRAGON (7)



Baked Chicken and Wild Rice with Onion and Tarragon (7) image

DASH diet recipe

Provided by emalieparkhurst

Categories     Main Dish

Time 2h

Yield 6

Number Of Ingredients 8

1 pound Chicken breast halves, boneless and skinless
1 1/2 cups Celery, chopped
1 1/2 cups Pearl onions, whole
1 tsp Tarragon, fresh
2 cups Chicken broth, unsalted
1 1/2 cups Dry white wine (substitute)
3/4 cups Rice, long grain, uncooked
3/4 cups Rice, wild, uncooked

Steps:

  • 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 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, 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.

Nutrition Facts : Calories 0 calories, Fat 0.00724 g, Carbohydrate 0.05022 g, Cholesterol 0 mg, Fiber 0.00740000009536743 g, Protein 0.02277 g, SaturatedFat 0.001881 g, ServingSize 1 1 Serving (76g), Sodium 0.062 mg, Sugar 0.0428199999046326 g, TransFat 0.001187 g

BAKED CHICKEN AND WILD RICE WITH ONION AND TARRAGON



Baked Chicken and Wild Rice With Onion and Tarragon image

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. Points 6.

Provided by Dancer

Categories     Chicken Breast

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

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

Steps:

  • Preheat the oven to 300 degrees.
  • 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 bowl, combine the wine, remaining 2 cups chicken broth, rice and seasoning packet.
  • Let soak for 30 minutes.
  • In a baking dish, add the cooked chicken and the wine mixture.
  • Cover and bake for 60 minutes.
  • Serve immediately.

Nutrition Facts : Calories 213.9, Fat 7.5, SaturatedFat 2.2, Cholesterol 46.4, Sodium 106.2, Carbohydrate 7.9, Fiber 1, Sugar 2.9, Protein 18.2

BAKED CHICKEN AND WILD RICE WITH ONION AND TARRAGON



Baked chicken and wild rice with onion and tarragon image

. 40

Categories     Chicken     Rice     Main Dish     Grains     Baked Goods     High Fibre     Chicken breast

Time 1h50m

Yield 6

Number Of Ingredients 14

chicken breast halves, boneless, skinless
celery
pearl onions
tarragon leaves
chicken broth
white wine
long grain and wild rice blend
chicken breast halves, boneless, skinless
celery
pearl onions
tarragon leaves
chicken broth
white wine
long grain and wild rice blend

Steps:

  • 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.

Nutrition Facts :

BAKED TARRAGON CHICKEN THOMPSON



Baked Tarragon Chicken Thompson image

Provided by Meera E. Thompson

Categories     Chicken     Dairy     Mustard     Bake     Quick & Easy     Sherry     Spring     Tarragon     Gourmet     New York

Yield Serves 8

Number Of Ingredients 6

1 cup crème fraîche
1/2 cup dry Sherry
1/4 cup Dijon mustard
4 teaspoons dried tarragon, crumbled
freshly ground black pepper to taste
8 boneless skinless chicken breast halves

Steps:

  • Preheat oven to 350°F.
  • In a 13 x 9-inch baking dish stir together all ingredients except chicken. Add chicken to mixture, turning it to coat well, and arrange in one layer. Bake chicken in middle of oven 30 minutes, or until cooked through.

BAKED CHICKEN TARRAGON



Baked Chicken Tarragon image

Make and share this Baked Chicken Tarragon recipe from Food.com.

Provided by littleturtle

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

1/8 cup cognac or 1/8 cup brandy
1 cup chicken stock or 1 cup dry white wine
1 tablespoon tsps Dijon mustard
1 teaspoon Dijon mustard
1 tablespoon pepper
1 tablespoon dried tarragon leaves
2 teaspoons garlic powder
1/2 teaspoon paprika
6 (5 ounce) chicken breasts, boneless & skinless

Steps:

  • Combine all ingredients except for chicken.
  • Pour mixture over chicken and let marinate in refrigerator for several hours.
  • Bake chicken at 350F for 1 hour.

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