Tarragon Chicken Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
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 t. Dried Tarragon,
Crushed,
1/8 tsp: Salt,
1/8 tsp: Pepper,
1 1/2 cup: Plain Yogurt,
2 cup: Water,
3/4 lbs: Small New Potatoes,
Quartered,
1 lbs: 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,
Directions:
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.)
Source from luhu.jp
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.)
Source from luhu.jp