CORN & CHICKEN DINNER

      Title: CORN & CHICKEN DINNER
  Categories: Grains, Poultry
       Yield: 1 Servings
  
       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
     1/2    -inch pieces
       2    Tomatoes, seeded and cut
            -into chunks
  
   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
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