Corn and Chicken Dinner

Title:
Corn and Chicken Dinner

Yield:
1 Servings

Categories:
Grains,
Poultry




Ingredients:





     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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini