Tarragon chicken salad

Yield: 8 Servings

Ingredients:

1 (4 1/2 Lb. ) Fryer
1/2 c Dry White Wine OR Vermouth
2 tb Minced Shallots
1 tb Chopped Fresh Tarragon OR 1 t. Dried Tarragon Crushed
1/8 ts Salt
1/8 ts Pepper
1 1/2 c Plain Yogurt
2 c Water
3/4 lb Small New Potatoes Quartered
1 lb Fresh Green Beans
1 tb Safflower OR Other Vegetable Oil
1/8 ts Salt
1/8 ts Pepper
1/2 sm Purple Onion Cut Into

Instructions:

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 1/2 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 & 1/2 C. Vegetables. (Fat 9.6. Chol. 88.)