Tuesday, January 29, 2008

Chicken & Tarragon Rice

4 small Chicken breast
4 legs
2 packages chicken gravy mix
4 cups water
1/4 cup sherry or marsala wine
1/4 teaspoon thyme
1 tablespoon onion powder
1 tablespoon garlic powder
1/4 teaspoon white pepper
1/4 teaspoon tarragon
1/4 teaspoon cayenne pepper
1 1/4 cups rice uncooked
1/4 teaspoon poultry seasoning
1 bay leaf
1 tablespoon chicken bouillon
1 teaspoon celery salt
1 teaspoon accent
1 teaspoon parsley
1/4 teaspoon black pepper
1 rib celery -- diced fine
1/2 medium onion -- diced fine
non stick spray

Rinse the chicken.
Coat a a large casserole dish with non stick spray.
Spread the rice on the bottom of the casserole dish.
Place the chicken evenly apart on top of the rice.
In a large bowl mix together all other ingredients. (This mixture is your base.)
Cover 3/4 of the chicken with the base.( Reserve 1 1/2 cups of base for gravy)
Wrap casserole dish with plastic wrap then foil wrap
Cook in a 350 degree oven until chicken reaches an internal temperature of 180 degrees.
Half way into the cooking process, remove the wraps so chicken will brown, place back into the oven until the chicken has an internal temperature of 180 degrees.
Strain base, use cornstarch or rux to thicken the gravy to desired thickness.
Ladle gravy on top of the chicken once the chicken is done.

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