Recipe for Corn And Chicken Dinner


3 garlic cloves, minced, divided
1/2 cup butter or margarine, divided
3 lb chicken legs and thighs (about 8 pi; eces)
3 ears fresh corn, husked, cleaned an; d cut into thirds
1/4 cup water
2 teaspoon dried tarragon, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium zucchini, sliced into inch pieces
2 tomatoes, seeded and cut into chunk; s


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.

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