Tarragon Chicken Salad
- 1 each broiler fryers
- 1/2 cup white wine dry, or vermouth
- 2 tablespoons shallots minced
- 1 tablespoon tarragon leaves fresh, chopped, or 1 t. dried tarragon, crushed
- 18 teaspoon salt
- 18 teaspoon black pepper
- 1 1/2 cups yogurt, plain
- 2 cups water
- 3/4 pound new potatoes small, quartered
- 1 pound green beans fresh
- 1 tablespoon safflower oil other vegetable oil
- 18 teaspoon salt
- 18 teaspoon black pepper
- 1/2 small purple onion cut into 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 Until drumsticks 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, 18 teaspoon Salt and 18 teaspoon 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, 18 teaspoon Salt and 18 teaspoon 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.
fryers, white wine, shallots, tarragon, salt, black pepper, yogurt, water, potatoes, green beans, safflower oil, salt, black pepper, purple onion
Taken from recipeland.com/recipe/v/tarragon-chicken-salad-47303 (may not work)