Recipes - print - Corn and Chicken Dinner

Corn and Chicken Dinner - Recipe

view recipe online:
In Dutch oven or large skillet, cook chicken in 1/4 cup butter over medium heat until browned on each side. Add 2/3 of the garlic; cook for 1-2 minutes or until garlic is tender. Reduce heat; stir in corn and water. Sprinkle with 1 tsp tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer reads 180. Meanwhile, in small saucepan, combine remaining butter, garlic and tarragon, sauté for 3 minutes. Layer the zucchini and tomatoes over the chicken mixture. Drizzle the seasoned butter over all; cover and cook for 3-5 minutes or until heated through.
-3 pounds chicken legs and thighs (or other parts, approx 8 pieces)
-1/2 cup butter, softened
-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
-3 zucchini, sliced into 1/2 inch pieces (medium)
-2 tomatoes, seeded and cut into chunks