| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Dutch | Grains, Poultry | 1 | Servings |
INGREDIENTS
| 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 inch pieces |
| 2 | Tomatoes, seeded and cut into chunks |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus Christ is the shelter from life’s storm.”