Corn and Chicken Dinner

Corn and Chicken Dinner offers a great taste for a one dish meal to take for any get-together!

3 lbs. drumsticks and thighs (abut 8 pieces)

1/2 cup butter, divided

3 cloves garlic, minced and divided

3 ears fresh corn, husked, cleaned and cut into thirds

1/4 cup water

2 tsp. dried tarragon, divided

1/2 tsp. salt

1/4 tsp. pepper

2 medium zucchini, sliced into 1/2 inch slices

2 tomatoes, seeded and cut into chunks

In a Dutch oven, cook chicken in 2 Tbsp. butter over medium heat until browned on each side.

Add 2/3 of garlic, cook 1 minute longer. Reduce heat, stir in corn and water.

Sprinkle with 1 tsp. tarragon, salt and pepper.

Cover and simmer 20-25 minutes or until a thermometer reads 170-175 degrees.

Meanwhile in a small saucepan, cook both the remaining garlic and tarragon in remaining butter for 1 minute and set aside.

Layer zucchini and tomatoes over the chicken mixture.

Drizzle seasoned butter over all.

Cover and cook 3-5 minutes or until heated through.

Serves 6-8

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