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Corn and Chicken Dinner

 Corn and Chicken Dinner
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!
6-8 ServingsPrep: 10 min. Cook: 35 min.


  • 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


  • 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°.
  • Meanwhile, in a small saucepan, cook both the remaining garlic and
  • tarragon in remaining butter for 1 minute; set aside.
  • 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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Corn and Chicken Dinner (continued)

Nutritional Facts: 1 serving (1 each) equals 297 calories, 19 g fat (9 g saturated fat), 100 mg cholesterol, 331 mg sodium, 10 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.