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Corn & Chicken Dinner

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      Title: CORN & CHICKEN DINNER
 Categories: Grains, Poultry
      Yield: 1 Servings
 
      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
 
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