Tarragon

1/2 c Dry White Wine OR Vermouth 2 tb Minced Shallots

1 tb Chopped Fresh Tarragon

1 t. Dried Tarragon Crushed

1/8 ts Salt

1 1/2 c Plain Yogurt

2 c Water

3/4 lb Small New Potatoes

Quartered 1 lb Fresh Green Beans

1 tb Safflower OR Other

Vegetable Oil 1/8 ts Salt

1/8 ts Pepper

1/2 sm Purple Onion Cut Into 13 X 9 X 2 Inch Baking Pan. Bake At

350 Degrees For 2 Hours OR Untildrumsticks Move Easily. Remove From Bag &

1/2 in. Pieces. Cover & Chill. Combine Wine, Shallots, Tarragon,

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.)