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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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My interests are reading, gardening...and growing most of the ingredients I use in this dinner! 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. My husband is a farmer, growing mostly grain. We have a daughter and a son, 14 and 13. All three of them became fans of this meal from the start! Ingredients:
3 pounds chicken legs and thighs (about 8 pieces) |
1/2 cup butter, divided |
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 |
2 medium zucchini, sliced into 1/2-inch pieces |
2 tomatoes, seeded and cut into chunks |
Directions:
1. In a Dutch oven, cook chicken in 2 tablespoons butter over medium heat until browned on each side. Add two-thirds of the garlic; cook 1 minute longer. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer reads 180°.
2. Meanwhile, in a small saucepan, cook both the remaining garlic and tarragon in remaining butter for 1 minute; set aside.
3. Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through. Yield: 6-8 servings.
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