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Corn and Chicken Dinner
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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 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.
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |