Yield: 1 servings
Measure | Ingredient |
---|---|
3 \N | Garlic cloves, minced, divided |
½ cup | Butter or margarine, divided |
3 pounds | Chicken legs and thighs (about 8 pieces) |
3 \N | Ears fresh corn, husked, cleaned and cut into thirds |
¼ cup | Water |
2 teaspoons | Dried tarragon, divided |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
2 mediums | Zucchini, sliced into inch pieces |
2 \N | Tomatoes, seeded and cut into chunks |
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.
Yield: 6-8 servings. From the files of Al Rice, North Pole Alaska.
Feb 1994