Categories: Salads, Poultry 
      Yield: 8 servings 
  
      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 & 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.)