- 3 pounds chicken (legs and thighs)
- 1/2 cup butter, divided
- 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
- 2 medium zucchini, sliced into 1/2-inch pieces
- 2 tomatoes, seeded and cut into chunks
- Maybe add carrots too
- In a dutch oven, cook the 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 to 25 minutes or until a thermometer reads 180 degrees.
- 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 season butter over all.
- Cover and cook for 3 to minutes or until heated through.