| 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 | t | Dried tarragon, divided |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 2 | Zucchini, sliced into | |
| 1/2 | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 982
Calories From Fat: 827
Total Fat: 94.2g
Cholesterol: 244mg
Sodium: 1860.6mg
Potassium: 2043.7mg
Carbohydrates: 35.3g
Fiber: 9g
Sugar: 20.8g
Protein: 10.6g