Chicken and Wild Rice

Ingredients:
3-4 skinless, boneless chicken breast halves
1 1/2 cups celery, chopped
1 lg. carrot, diced
1 cup whole pearl onions, ends cut off and outer skin removed
2 tsp. fresh tarragon
1 1/4 cup low-sodium chicken broth
1 cup white wine
1 small jar pimento
1 pkg. long grain and wild rice mix w/seasoning packet (I used a 6.3 oz. box)
1/3 cup sliced almonds, toasted (optional)
fresh parsley, chopped

  Preheat oven to 300 degrees.  Combine wine, rice mix and seasoning packet in a Dutch oven or large baking dish.  Let soak while preparing chicken.
  Cut chicken into 1 inch pieces.  Place chicken in a fry pan with chicken stock, carrot, celery, onion and tarragon.  Bring to bubble and cook 10 minutes on medium heat, until chicken and vegetables are tender.
  Add the chicken, vegetables, pimento and stock to the mixture in the Dutch oven.  Cover and bake for 1 hour.  Check and stir periodically during the last 1/2 hour, adding more chicken stock if the rice looks too dry (rice packages can vary a bit in size).  Toast almonds in a small fry pan over medium heat for 5 minutes until slightly brown.  Serve rice topped with almonds and chopped parsley.