Tarragon Chicken Salad
Yield
8 servingsPrep
30 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
broiler fryers
|
* |
| ½ | cup |
white wine
dry, or vermouth |
*
|
| 2 | tablespoons |
shallots
minced |
|
| 1 | tablespoon |
tarragon leaves
fresh, chopped, or 1 t. dried tarragon, crushed |
|
| ⅛ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 ½ | cups |
yogurt, plain
|
|
| 2 | cups |
water
|
|
| ¾ | pound |
new potatoes
small, quartered |
|
| 1 | pound |
green beans
fresh |
|
| 1 | tablespoon |
safflower oil
other vegetable oil |
|
| ⅛ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ½ | small |
purple onion
cut into thin strips |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
broiler fryers
|
* |
| 118 | ml |
white wine
dry, or vermouth |
*
|
| 3E+1 | ml |
shallots
minced |
|
| 15 | ml |
tarragon leaves
fresh, chopped, or 1 t. dried tarragon, crushed |
|
| 0.6 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 355 | ml |
yogurt, plain
|
|
| 473 | ml |
water
|
|
| 340.2 | g |
new potatoes
small, quartered |
|
| 453.6 | g |
green beans
fresh |
|
| 15 | ml |
safflower oil
other vegetable oil |
|
| 0.6 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 0.5 | small |
purple onion
cut into thin strips |
* |
Directions
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 ½ in. Pieces. Cover and Chill. Combine Wine, Shallots, Tarragon, ⅛ teaspoon Salt and ⅛ 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, ⅛ teaspoon Salt and ⅛ 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.
