Corn and Chicken Dinner

Submitted by looneytunesfan

"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."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 6-8

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.