Corn And Chicken Dinner(Yields 8 Servings) - cooking recipe

Ingredients

3 cloves garlic, minced and divided
1/2 c. butter or margarine, divided
3 lb. chicken legs and thighs (8 pieces)
3 ears fresh corn, husked, cleaned and cut into 1/3
1/4 c. water
2 tsp. dried tarragon, divided
1/2 tsp. salt
1/4 tsp. pepper
2 medium zucchini, sliced 1/2-inch pieces
2 tomatoes, seeded and cut into chunks

Preparation

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 to 25 minutes or until chicken is tender.