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1
Remove Giblets and Neck From Chicken.
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2
Rinse Chicken and Pat Dry.
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3
Place Chicken in A Large Cooking Bag.
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4
Seal Bag According To Package Directions.
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5
Cut Slits in Top Of Bag.
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6
Place Chicken and Bag in A 13 X 9 X 2 Inch Baking Pan.
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7
Bake At 350 Degrees For 2 Hours OR Until drumsticks Move Easily.
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8
Remove From Bag and Let Cool.
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9
Skin and Bone Chicken; Cut Into 1/2 in.
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10
Pieces.
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11
Cover and Chill.
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12
Combine Wine, Shallots, Tarragon, 18 teaspoon Salt and 18 teaspoon Pepper in A Small Saucepan; Cook Over Medium Heat Until All Liquid Is Absorbed.
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13
Combine Herb Mixture and Yogrut in A Medium Bowl.
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14
Cover and Chill Several Hours.
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15
Bring 2 Cups Water To A Boil in A Medium Saucepan.
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16
Add Potatoes; Cover, Reduce Heat and Simmer 5 Min.
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17
OR Until Tender.
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18
Remove Potatoes From Liquid, Reserving Liquid.
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19
Set Potatoes Aside.
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20
Wash Beans, Trim Ends and Cut in Half.
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21
Return Reserved Liquid To A Bowl.
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22
Add Beans, Cover, Reduce Heat and Simmer 5 Min.
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23
OR Until Crisp- Tender.
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24
Drain.
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25
Combine Reserved Potatoes and Beans; Add Oil, 18 teaspoon Salt and 18 teaspoon Pepper, Tossing Gently.
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26
Cover and Chill.
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27
Combine Reserved Chicken, Yogurt Mixture and Purple Onion.
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28
Spoon Into Center Of A Serving Platter.
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29
Arrange Potatoes and Green Beans Around Chicken Mixture.
