tarragon chicken salad
 
1   4 1/2 lb. ) fryer
1/2 cup  dry white wine or
  vermouth
2 Tbsp  minced shallots
1 Tbsp  chopped fresh tarragon
  or 1 tsp dried tarragon
  crushed
1/8 tsp  salt
1/8 tsp  pepper
1-1/2 cup  plain yogurt
2 cup  water
3/4 lb.  small new potatoes
  quartered
1 lb.  fresh green beans
1 Tbsp  safflower or other
  vegetable oil
1/8 tsp  salt
1/8 tsp  pepper
1/2 small  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 until drumsticks move easily. remove from bag & let cool. 
skin & 
bone chicken; cut into 1/2 in. pieces. cover & chill. combine wine, 
shallots, 
tarragon, 1/8 tsp salt & 1/8 tsp pepper in a small saucepan; cook over 
medium 
heat until all liquid is absorbed. combine herb mixture & yogurt 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 tsp 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 cup chicken mixture & 1/2 cup 
 
vegetables. (fat 9.6. chol. 88.) 
source: http://www.recipesource.com/fgv/salads/11/rec1186.html 
 
 
 
 
 
 
(ID: 78210) Mirror: rec.food.recipes: Sat, Sep 27, 2003


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