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:
covered percent of daily need
