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Categories:Viewed: 41 - Published at: 4 years ago
Ingredients
- 3 cloves garlic, minced and divided
- 1/2 c. butter or margarine, divided
- 3 lb. chicken legs and thighs (8 pieces)
- 3 ears fresh corn, husked, cleaned and cut into 1/3
- 1/4 c. water
- 2 tsp. dried tarragon, divided
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 medium zucchini, sliced 1/2-inch pieces
- 2 tomatoes, seeded and cut into chunks
Method
- 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 to 25 minutes or until chicken is tender.
