Corn and Chicken Dinner
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This dish is
not only tasty, but it is very colorful and
appealing to serve.
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3
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garlic cloves,
minced,
divided
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1/2
cup
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butter or
margarine,
divided
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3
pounds
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chicken legs
and thighs
(about 8
pieces)
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3
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ears fresh
corn, husked,
cleaned and cut
into
thirds
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1/4
cup
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water
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2
teaspoons
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dried tarragon,
divided
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1/2
teaspoon
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salt
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1/4
teaspoon
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pepper
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2
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medium
zucchinis,
sliced into 1/2
inch
pieces
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2
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tomatoes,
seeded and cut
into
chunks
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1
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In a Dutch
oven or large skillet over
medium-high heat, sauté 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.
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2
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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
cook for 3-5
minuites.
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Yield: 6-8
servings
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Recipe
Type
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Dutch Oven, Main Dish,
Meat, One-dish meal, Poultry
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Recipe
Source
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Source:
One-Pot Recipes
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