Corn and Chicken Dinner

If you want to add more gluten free recipes to your recipe box, Corn and Chicken Dinner might be a recipe you should try. For $1.23 per serving, you get a main course that serves 8. One portion of this dish contains roughly 18g of protein, 28g of fat, and a total of 355 calories. This recipe is liked by 584 foodies and cooks. Head to the store and pick up salt, chicken legs, water, and a few other things to make it today. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is solid. Try Corn-Crisped Chicken and Potato Dinner, Pecan-Crusted Chicken Dinner for Dinner, and Dinner for Two: Charred Corn Tilapia for similar recipes.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 35 minutes

 

Ingredients:

1/2 cup butter, divided

3 pounds chicken legs and thighs (about 8 pieces)

2 teaspoons dried tarragon, divided

3 ears fresh corn, husked, cleaned and cut into thirds

3 garlic cloves, minced, divided

1/4 teaspoon pepper

1/2 teaspoon salt

2 tomatoes, seeded and cut into chunks

1/4 cup water

2 medium zucchini, sliced into 1/2-inch pieces

Equipment:

dutch oven

kitchen thermometer

sauce pan

Cooking instruction summary:

Directions In a Dutch oven, cook chicken in 2 tablespoons butter over medium heat until browned on each side. Add two-thirds of the garlic; cook 1 minute longer. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer reads 180°. Meanwhile, in a small saucepan, cook both the remaining garlic and tarragon in remaining butter for 1 minute; set aside. Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through. Yield: 6-8 servings. Originally published as Corn and Chicken Dinner in Country WomanJuly/August 1993, p33 Nutritional Facts 1 serving (1 each) equals 297 calories, 19 g fat (9 g saturated fat), 100 mg cholesterol, 331 mg sodium, 10 g carbohydrate, 2 g fiber, 21 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a Dutch oven, cook chicken in 2 tablespoons butter over medium heat until browned on each side.

2. Add two-thirds of the garlic; cook 1 minute longer. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer reads 180°.

3. Meanwhile, in a small saucepan, cook both the remaining garlic and tarragon in remaining butter for 1 minute; set aside.

4. Layer zucchini and tomatoes over the chicken mixture.

5. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through.


Nutrition Information:

Quickview
355k Calories
18g Protein
27g Total Fat
9g Carbs
5% Health Score
Limit These
Calories
355k
18%

Fat
27g
43%

  Saturated Fat
11g
73%

Carbohydrates
9g
3%

  Sugar
4g
5%

Cholesterol
120mg
40%

Sodium
339mg
15%

Get Enough Of These
Protein
18g
36%

Vitamin B3
5mg
28%

Selenium
18µg
26%

Vitamin B6
0.47mg
24%

Phosphorus
213mg
21%

Vitamin C
16mg
19%

Vitamin A
882IU
18%

Potassium
512mg
15%

Vitamin B5
1mg
14%

Manganese
0.26mg
13%

Vitamin B2
0.22mg
13%

Zinc
1mg
12%

Magnesium
45mg
11%

Vitamin B1
0.16mg
11%

Vitamin B12
0.57µg
9%

Folate
36µg
9%

Vitamin K
7µg
8%

Iron
1mg
7%

Fiber
1g
6%

Copper
0.12mg
6%

Vitamin E
0.79mg
5%

Calcium
32mg
3%

Vitamin D
0.31µg
2%

covered percent of daily need
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