| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Salads, Poultry |
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 |
|
|
Thin Strips |
INSTRUCTIONS
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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