Corn and Chicken Dinner Recipe

  • 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
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.
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