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  Corn & Chicken Dinner
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 212
Ingredients:
3 Garlic cloves, minced, divided
1/2 cup 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 cup Water
2 tsp Dried tarragon, divided
1/2 tsp Salt
1/4 tsp Pepper
2 medium Zucchini, sliced into
1/2 -inch pieces
2 Tomatoes, seeded and cut into chunks
Instructions:
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
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