Corn and Chicken Dinner

Name: Corn and Chicken Dinner
Ingredients: 3 garlic cloves, minced, divided; 12 cup butter or 12 cup margarine, divided; 3 lbs chicken legs with thigh (about 8 pieces); 3 ears fresh corn, husked, cleaned and cut into thirds; 14 cup water; 2 teaspoons dried tarragon, divided; 12 teaspoon salt; 14 teaspoon pepper; 2 medium zucchini, sliced into 1/2-inch pieces; 2 tomatoes, seeded and cut into chunks

10 ingredients

10 steps

Ingredients

3 garlic cloves, minced, divided
12 cup butter or 12 cup margarine, divided
3 lbs chicken legs with thigh (about 8 pieces)
3 ears fresh corn, husked, cleaned and cut into thirds
14 cup water
2 teaspoons dried tarragon, divided
12 teaspoon salt
14 teaspoon pepper
2 medium zucchini, sliced into 1/2-inch pieces
2 tomatoes, seeded and cut into chunks

Directions

1

In a Dutch oven or large skillet over medium-high heat, saute 2 of the garlic cloves in 2 tablespoons butter.
2

Add the chicken and brown on both sides.
3

Reduce heat.
4

Add corn and water.
5

Sprinkle with 1 teaspoon tarragon, salt and pepper.
6

Cover and simmer for 20-25 minutes or until chicken is tender.
7

Meanwhile, in a small saucepan, melt remaining butter.
8

Add remaining garlic and tarragon; simmer for 3 minutes.
9

Layer zucchini and tomatoes over the chicken mixture.
10

Drizzle seasoned butter over all; cover and cook for 3-5 minutes.