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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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There's something for every taste in this recipe. It would be great as a meal-in-one dish for a picnic or a reunion. Ingredients:
3 garlic cloves, minced, divided |
1/2 cup butter or 1/2 cup margarine, divided |
3 lbs chicken legs with thigh (about 8 pieces) |
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 |
2 medium zucchini, sliced into 1/2-inch pieces |
2 tomatoes, seeded and cut into chunks |
Directions:
1. 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.
2. Meanwhile, in a small saucepan, melt remaining butter. Add remaining garlic and tarragon; simmer for 3 minutes.
3. Layer zucchini and tomatoes over the chicken mixture.
4. Drizzle seasoned butter over all; cover and cook for 3-5 minutes.
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