Corn-On-The-Cob And Chicken Dinner - cooking recipe

Ingredients

3 Tbsp. butter or margarine
3 lb. chicken legs
2 tsp. minced fresh garlic
1/4 c. water
3 ears fresh corn-on-the-cob, cut into thirds
1 tsp. tarragon leaves
1/2 tsp. salt
1/4 tsp. pepper
2 medium zucchini, cut in 2-inch pieces
2 medium ripe tomatoes, cut into 1-inch pieces

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).
Reduce heat to medium.
Add remaining ingredients except zucchini and tomatoes.