Corn and Chicken Dinner
Country Woman
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My interests are reading, gardening...and growing most of the ingredients I use in this dinner!
There's something for every taste in this recipe. It would be great as a meal-in-one dish for a picnic or a reunion.
My husband is a farmer, growing mostly grain. We have a daughter and a son, 14 and 13. All three of them became "fans" of this meal from the start!
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep: 10 min. Cook: 40 min.
Ingredients:
- 3 garlic cloves, minced, divided
- 1/2 cup butter, divided
- 3 pounds chicken legs and thighs (about 8 pieces)
- 3 ears fresh corn, husked, cleaned and cut into thirds
- 1/4 cup water
- 2 teaspoons dried tarragon, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium zucchini, sliced into 1/2-inch pieces
- 2 tomatoes, seeded and cut into chunks
Directions:
In a Dutch oven or large skillet, cook chicken in butter over medium heat until browned on each side. Add two-thirds of the garlic; cook for 1-2 minutes or until garlic is tender. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until chicken juices run clear.
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 or until heated through. Yield: 6-8 servings.