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

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