Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Browse by categories