Corn and chicken dinner

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

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