Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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