Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 lb Fryer
1/2 c Dry white wine or vermouth
2 tb Shallots -- minced
1 tb Fresh tarragon -- chopped -OR-
1 ts 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 -- 1/4d
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
13x9x2" baking pan. Bake at 350°F for 2 hours or until drumsticks
move easily. Remove from bag & let cool. Skin & bone chicken; cut
into 1/2" pieces. Cover & chill. Combine wine, shallots, tarragon,
1/8 ts salt & 1/8 ts 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 minutes 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 minutes or until crisp-tender. Drain. Combine
reserved potatoes & beans; add oil, 1/8 ts salt & 1/8 ts 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.
