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Corn and Chicken Dinner

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

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

Printed from tasteofhome.com Aug 29, 2008

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Corn and Chicken Dinner cont.

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.