Best Devilish Chicken And Corn On The Cob Recipes

DEVILISH CHICKEN & CORN ON THE COB

Steps:

• 1. Preheat oven to 350 degrees F. In a medium bowl, combine melted butter, mustard, vinegar, thyme, ground red pepper, and salt; brush corn then chicken pieces thoroughly with mixture. Arrange chicken in a single layer in a 9- x 13-inch baking dish; sprinkle with bread crumbs. Arrange corn in an 8-inch square baking dish; cover both dishes with aluminum foil. Bake 1 hour; or until no pink remains in chicken and juices run clear; serve chicken with corn.

SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM

Steps:

• Sprinkle chicken breasts on both sides with salt and pepper.
• Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
• Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.
• Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.
• Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.

CORN AND CHICKEN DINNER

Steps:

• In a Dutch oven, cook chicken in 2 tablespoons butter over medium heat until browned on each side. Add two-thirds of the garlic; cook 1 minute longer. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer inserted in chicken reads 170°-175°. , Meanwhile, in a small saucepan, cook both the remaining garlic and tarragon in remaining butter for 1 minute; set aside., Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through.

HOME-STYLE CHICKEN AND CORN

Steps:

• In 4-quart nonstick Dutch oven, melt butter over high heat. Cook chicken, onion, 1/2 teaspoon of the seasoned salt and the pepper in butter 10 to 15 minutes, turning chicken occasionally, until chicken is light golden brown. Stir onions to side of Dutch oven if they start to burn.
• Reduce heat to medium-high. Add water, corn and potatoes to Dutch oven; sprinkle remaining 1/2 teaspoon seasoned salt evenly over top. Cover; cook 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F).
• Remove chicken and corn to serving platter, using tongs. Gently stir potatoes with onions and pan juices; spoon onto serving platter. Sprinkle with parsley.