Tarragon chicken salad

 
                           TARRAGON CHICKEN SALAD
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salads                           Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         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.)
  
 
 
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