Corn And Chicken Dinner - cooking recipe

Ingredients

3 Tbsp. butter
3 lb. chicken legs
2 tsp. fresh garlic, minced
3 ears corn
1 tsp. tarragon
1/2 tsp. salt
1/4 c. water
2 zucchini
2 tomatoes

Preparation

In a Dutch oven, melt butter.
Add chicken and garlic.
Cook over high heat, stirring occasionally until chicken is golden brown (10 to 15 minutes).
Break corn into 3 pieces each.
Reduce heat to medium and add remaining ingredients except zucchini and tomatoes.
Cover and cook until chicken is fork-tender (20 to 25 minutes).
Cut zucchini into 2-inch pieces.
Cut tomato into 1-inch pieces.
Place zucchini on top of chicken and corn mixture. Cover and steam 3 to 6 minutes.
Add tomatoes; cover and let stand 5 minutes.