Yield: 1 servings
|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|
|2 teaspoons||Dried tarragon, divided|
|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.