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Corn and Chicken Dinner Recipe

Corn and Chicken Dinner Recipe

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!
TOTAL TIME: Prep: 10 min. Cook: 35 min. YIELD:6-8 servings

Ingredients

  • 3 pounds chicken legs and thighs (about 8 pieces)
  • 1/2 cup butter, divided
  • 3 garlic cloves, minced, divided
  • 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

  • 1. In a Dutch oven, cook chicken in 2 tablespoons butter over medium heat until browned on each side. Add two-thirds of the garlic; cook 1 minute longer. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer inserted in chicken reads 170°-175°.
  • 2. Meanwhile, in a small saucepan, cook both the remaining garlic and tarragon in remaining butter for 1 minute; set aside.
  • 3. 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.

Nutritional Facts

1 each: 297 calories, 19g fat (9g saturated fat), 100mg cholesterol, 331mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 21g protein

Reviews for Corn and Chicken Dinner

Sort By :
MY REVIEW
thewyatts4
Reviewed Sep. 9, 2012

"very good - I used a whole chicken and increased the time by 30 minutes and it was incredible."

MY REVIEW
kissdacook
Reviewed Jul. 17, 2012

"red potatoes in this sounds awesome. i would think no on the crock pot. it simmers foods on low. these items are fried and then steamed. crock pot does neither of these things. to get the delicious texture, thus flavor of all ingredients i would follow the recipe as stated. foil packs... the chicken obviously takes longer to cook thru than the vegys. i would grill the chicken and foil the vegys. Mmmmmm cant wait till company or a potluck :P"

MY REVIEW
Lulyla
Reviewed Jul. 14, 2011

"My family really love these recipe"

MY REVIEW
senzascusa
Reviewed Mar. 7, 2011

"Been making this several years, but had forgotten about it for the past 2, so I looked it up on the net today and was so happy to find it (cuz I didn't think I'd have the title right). Just as good as I remember. Very healthy meal-in-one. I cut back on the butter quite a lot and it still tastes great. So easy to make, so tasty and family loves it."

MY REVIEW
dfaber
Reviewed Jul. 30, 2010

"I would like to know if there is a crockpot version also."

MY REVIEW
lindaroberts
Reviewed Sep. 11, 2009

"In the list of ingredients it calls for 1/2 cup butter divided. It doesn't say anywhere in the recipe how much of the butter to use for cooking the chicken and how much of the butter to use sauteing the remaining garlic and tarragon. Would love it if someone could clarify."

MY REVIEW
Ladiday
Reviewed Aug. 28, 2009

"Fresh corn is so yummy! For a quick meal or even a healthy snack, try cutting cooked corn off the cobb and serving with only a squeeze of fresh lime juice. Delicious and no need for salt or butter if you are counting."

MY REVIEW
mguld
Reviewed Aug. 18, 2009

"I wonder if this meal could be cooked in an aluminum foil Packet?"

MY REVIEW
tinkyandtrio123
Reviewed Aug. 13, 2009

"You might even try chicken stock instead of water and also add broccili floretts too."

MY REVIEW
ckrich1
Reviewed Aug. 13, 2009

"red potatoes would prob go good with this"

MY REVIEW
heath28
Reviewed Aug. 13, 2009

"If you find out, I'd like to know too!"

MY REVIEW
patthaia
Reviewed Aug. 13, 2009

"can this recipe go in the crock pot and do i change anything?"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.