CORN AND CHICKEN DINNER

Corn and Chicken Dinner image

Number Of Ingredients 10

Previous Next

3 cloves garlic, minced, divided
1/2 cup butter or margarine, divided
3 pounds chicken legs and thighs (about 8 pieces)
3 ears fresh corn, husked, cleaned and cut into thirds
1/4 cup water
2 teaspoons dried tarragon, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium zucchini, sliced into 1/2-inch pieces
2 tomatoes, seeded and cut into chunks

Steps:

In a Dutch oven or large skillet over medium-high heat, sauté 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 cook for 3-5 minutes.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves