Corn And Chicken Dinner Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3: Garlic cloves, minced,
1/4 cup: Water,
-divided,
2 tsp: Dried tarragon, divided
1/2 cup: Butter or margarine,
1/2 tsp: Salt,
-divided,
1/4 tsp: Pepper,
3 lbs: Chicken legs and thighs,
2 medium: Zucchini, sliced into
-, about 8 pieces
1/2: -inch pieces,
3 Ears: fresh corn, husked,
2: Tomatoes, seeded and cut
-cleaned and cut into,
-into chunks,
-thirds,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp