Corn And Chicken Dinner
From MountainMamas 8 months ago
- 35 Minutes to make
- Serves 8
This easy meal-in-one dish is great for a picnic or a reunion for church. I added a few extra veggies I had on hand and I put some small potatoes in there with cut up onions. What ever you have on hand could work with this pot recipe.
Ingredients
- 3 pounds chicken legs and thighs (about 8 pieces) shopping list
- 1/2 cup butter, divided shopping list
- 3 garlic cloves, minced, divided shopping list
- 3 ears fresh corn, husked, cleaned and cut into thirds shopping list
- 1/4 cup water shopping list
- 2 teaspoons dried tarragon, divided shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon pepper shopping list
- 2 medium zucchini, sliced into 1/2-inch pieces shopping list
- 2 tomatoes, seeded and cut into chunks shopping list
How to make it
- 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 inserted in chicken reads 170°-175°.
- Meanwhile, in a small saucepan, cook both the remaining garlic and tarragon in remaining butter for 1 minute; set aside.
- Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through.
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