Corn and Chicken Dinner
Corn and Chicken Dinner
3 garlic cloves, minced and divided
1/2 c butter, divided
3# chicken legs and thighs, about 8 pieces
3 ears fresh corn, husked, cleaned and cut into thirds
1/4 c water
2 tsp dried tarragon, divided
1/2 tsp salt
1/4 tsp pepper
2 medium zucchini, sliced
2 tomatoes, seeded and cut into chunks
1. In a dutch oven or large skillet, saute 2 garlic cloves in 2 Tbsp butter. Add the chicken and brown on both sides. Reduce heat. Add corn and water. Sprinkle with 1 tsp tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until chicken is tender.
2. 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 cook for 3-5 minutes.
Yield: 6-8 servings
From Taste of Home The Market Fresh Cookbook
Ken's Rating: ****
Chalsea's Rating: ****
With all the delicious fresh veggies coming this season, this will be a good one to keep in mind. Easy and yummy.
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