| | Directions | | In Dutch oven or large skillet, cook chicken in 1/4 cup butter over medium heat until browned on each side. Add 2/3 of the garlic; cook for 1-2 minutes or until garlic is tender. Reduce heat; stir in corn and water. Sprinkle with 1 tsp tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer reads 180. Meanwhile, in small saucepan, combine remaining butter, garlic and tarragon, sauté for 3 minutes. Layer the zucchini and tomatoes over the chicken mixture. Drizzle the seasoned butter over all; cover and cook for 3-5 minutes or until heated through. |
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| Ingredients | | - |  | 3 pounds chicken legs and thighs (or other parts, approx 8 pieces) |
| - | | 1/2 cup butter, softened |
| - | | 3 garlic cloves, minced, divided |
| - | | 3 ears fresh corn, husked, cleaned and cut into thirds |
| - | | 1/4 cup water |
| - | | 2 teaspoons dried tarragon, divided |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 3 zucchini, sliced into 1/2 inch pieces (medium) |
| - | | 2 tomatoes, seeded and cut into chunks |
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