1 spring onion, minced1 bulb of green garlic, minced 1 tablespoon butter 4 cups of water 1 cup white wine 2 large chicken breasts, on the bone 1/2 cup yogurt - whole milk or Greek style 1/4 cup mayonnaise 2 large shallots 1/2 cup chopped dill 1 teaspoon salt, or to taste Fresh black pepper
Sauté the onion and green garlic in the butter, then add the white wine and water and bring to a boil. Poach the chicken in water and white wine. Cool overnight.
Shred the chicken off the bone with two forks then chop the resulting shreds finely. Peel and chop the shallots finely and toss with the chicken. Whisk the yogurt, mayonnaise and dill together and season with salt and pepper. Pour over the chicken and toss. Refrigerate for an hour to let the flavors come together.
Adapted from epicurious.com