Cooking Recipe Corn & Chicken Dinner
Recipe Ingredients
3
Garlic cloves, minced,
-divided
1/2 c
Butter or margarine,
-divided
3 lb
Chicken legs and thighs
-(about 8 pieces)
3
Ears fresh corn, husked,
-cleaned and cut into
-thirds
1/4 c
Water
2 ts
Dried tarragon, divided
1/2 ts
Salt
1/4 ts
Pepper
2 md
Zucchini, sliced into
1/2
-inch pieces
2
Tomatoes, seeded and cut
-into chunks
Directions
In a Dutch oven or large skillet over medium-high heat, saute 2 of the
garlic cloves in 2 tablespoons butter. Add the chicken and brown on
both sides. Reduce heat. Add corn and water. Sprinkle with 1 teaspoon
tarragon, salt and pepper. Cover and simmer for 20-25 minutes or
until chicken is tender. Meanwhile, in a small saucepan, melt
remaining butter. Add remaining garlic and tarragon; simmer for 3
minutes. Layer zucchini and tomatoes over the chicken mixture.
Drizzle seasoned butter over all; cover and coo k for 3-5 minutes.
Feb 1994