Let Cool. Skin & Bone Chicken; Cut Into half in. Pieces. Cover & Chill. Combine Wine, Shallots, Tarragon, 0.125 t. Salt & 0.125 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 CrispTender. Drain. Combine Reserved Potatoes & Beans; Add Oil, 0.125 t. Salt & 0.125 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 two third C. Chicken Mixture & half C. Vegetables. (Fat 9.6. Chol. 88.)