Corn and Chicken Dinner
- 3 Garlic cloves, minced,
- -divided
- 1/2 c Butter or margarine,
- -divided
- 3 lb Chicken legs and thighs
- -(about 8 pieces)
- 3 Ears fresh corn, husked,
- -cleaned and cut into
- -thirds
- 1/4 c Water
- 2 ts Dried tarragon, divided
- 1/2 ts Salt
- 1/4 ts Pepper
- 2 md Zucchini, sliced into
- 1/2 -inch pieces
- 2 Tomatoes, seeded and cut
- -into chunks
In a Dutch oven or large skillet over medium-high heat, saute 2 of the
garlic cloves in 2 tablespoons butter. Add the chicken and brown on both
sides. Reduce heat. Add corn and water. Sprinkle with 1 teaspoon tarragon,
salt and pepper. Cover and simmer for 20-25 minutes or until chicken is
tender. 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 coo k for 3-5 minutes. Yield: 6-8 servings. From the files of Al Rice,
North Pole Alaska.
Feb 1994
garlic cloves in 2 tablespoons butter. Add the chicken and brown on both
sides. Reduce heat. Add corn and water. Sprinkle with 1 teaspoon tarragon,
salt and pepper. Cover and simmer for 20-25 minutes or until chicken is
tender. 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 coo k for 3-5 minutes. Yield: 6-8 servings. From the files of Al Rice,
North Pole Alaska.
Feb 1994
