Corn and chicken dinner
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Garlic cloves, minced, divided | |
| ½ | cup | Butter or margarine, divided |
| 3 | pounds | Chicken legs and thighs (about 8 pieces) |
| 3 | 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 | 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.
Yield: 6-8 servings. From the files of Al Rice, North Pole Alaska.
Feb 1994