Recipe - Tarragon Chicken Salad

1 (4 One half Lb. ) Fryer
One half cup Dry White Wine OR
Vermouth
2 tablespoon Minced Shallots
1 tablespoon Chopped Fresh Tarragon
OR 1 t. Dried Tarragon
Crushed
1/8 teaspoon Salt
1/8 teaspoon Pepper
1 One half cup Plain Yogurt
2 cup Water
Three fourths pound Small New Potatoes
Quartered
1 pound Fresh Green Beans
1 tablespoon Safflower OR Other
Vegetable Oil
1/8 teaspoon Salt
1/8 teaspoon Pepper
One half small Purple Onion Cut Into
Thin Strips

Remove Giblets & Neck From Chicken. Rinse Chicken & Pat Dry. Place Chicken
in A Large Cooking Bag. Seal Bag According To Package Directions. Cut Slits
in Top Of Bag. Place Chicken & Bag in A 13 X 9 X 2 Inch Baking Pan. Bake At
350 Degrees For 2 Hours OR Untildrumsticks Move Easily. Remove From Bag &
Let Cool. Skin & Bone Chicken; Cut Into One half in. Pieces. Cover & Chill.
Combine Wine, Shallots, Tarragon, 1/8 t. Salt & 1/8 t. Pepper in A Small
Saucepan; Cook Over Medium Heat Until All Liquid Is Absorbed. Combine Herb
Mixture & Yogrut in A Medium Bowl. Cover & Chill Several Hours. Bring 2
Cups Water To A Boil in A Medium Saucepan. Add Potatoes; Cover, Reduce Heat
& Simmer 5 Min. OR Until Tender. Remove Potatoes From Liquid, Reserving
Liquid. Set Potatoes Aside. Wash Beans, Trim Ends & Cut in Half. Return
Reserved Liquid To A Bowl. Add Beans, Cover, Reduce Heat & Simmer 5 Min. OR
Until Crisp Tender. Drain. Combine Reserved Potatoes & Beans; Add Oil, 1/8
t. Salt & 1/8 t. Pepper, Tossing Gently. Cover & Chill. Combine Reserved
Chicken, Yogurt Mixture & Purple Onion. Spoon Into Center Of A Serving
Platter. Arrange Potatoes & Green Beans Around Chicken Mixture. About 280
Cal. Per 2/3 C. Chicken Mixture & One half C. Vegetables. (Fat 9.6. Chol. 88.)