| 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.”