Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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