1 4 to 5 pound roasting chicken
1 1/2 cups chicken stock
1/2 cup dry white wine
1 bay leaf
1 teaspoon dried tarragon
1 teaspoon dried thyme
Salad:
1 pound rotini pasta
1 pound asparagus
1/2 pound snow peas, trimmed
1 red pepper, seeded and sliced
1/2 cup unblanched almonds, toasted
Basil-Tarragon Dressing:
1/2 cup chopped onion
2 tablespoons white sugar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh tarragon
1 clove garlic, minced
1 cup canola oil
1/2 cup white wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon pepper
Preparation
Place chicken in large roasting pan. Combine chicken stock, wine, bay leaf, tarragon and thyme; pour over chicken, cover with foil and bake in a 375 degree oven until drumsticks move easily and liquid runs clear.
Remove from pan and cool completely. Remove all meat from chicken and cut into bite size pieces. Cover and refrigerate up to 24 hours. Cook pasta until al dente. Drain and rinse under cold running water. Break off tough ends of asparagus. Cook in boiling water until tender-crisp. Add snow peas to asparagus for 30 seconds. Drain vegetables and rinse under cold running water. Cut asparagus into bite-size pieces; add asparagus and snow peas to chicken, along with red pepper and almonds.
In food processor, combine onion, parsley, sugar, basil, tarragon and garlic; process until finely chopped. Add oil, vinegar, salt and pepper; process until creamy. Add dressing to salad and toss well.
