Herbed Chicken With Tarragon Rice Recipe

About this recipe

A flavorful baked chicken dish infused with tarragon and garlic, served over a bed of aromatic rice. Perfect for a satisfying dinner.

Ingredients

• - Chicken Breast Fillets
• 300G Orgran Gluten Free All Purpose Rice Crumbs
• 125G Daylesford Organic Brandy Butter
• 100 G Jumbo Garlic 100g
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• 850G Riseria Campanini 3 Cereals Rice, 850G
• 660G Navarrico Artichoke Hearts, 660G
• 75Cl Baron Herzog Cabernet Sauvignon
• - Ktc Vegetable Oil
• - Golden Swan White Vinegar
• - Tata Salt

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cut 500 g chicken filets into bite-sized pieces and coat them with 1 cup bread crumbs.
3. 3. Heat a skillet with 2 tbsp oil and fry the breaded chicken pieces until golden brown. Drain on paper towels.
4. 4. Transfer the fried chicken pieces to a baking dish and dot with 2 tbsp butter. Bake for 15 minutes.
5. 5. In a bowl, mix 2 minced garlic cloves, 1 tsp white vinegar, 1/8 tsp, 1 can (400 ml) chicken broth, 2 tbsp white wine, and salt and pepper to taste. Add 1 can (400 g) artichoke hearts, chopped into smaller pieces, along with their juice.
6. 6. Pour the mixture over the baked chicken and return to the oven. Bake for another 15 minutes.
7. 7. Cook 2 cups rice according to package instructions and fluff with a fork.
8. 8. Serve the baked chicken and sauce over the bed of rice.