This is a hearty and wholesome meal that you can make in one pot in about an hour. We like it with Reesor’s sweet corn, of course!
3 Tbsp butter or oil
3 lbs. chicken legs, about 10
1/4 tsp salt
1/4 tsp black pepper
2 tsp fresh garlic, minced
1 tsp tarragon leaves or thyme
1/2 cup water
3 or 4 cobs of corn, in halves or thirds
2 medium zucchini, cut into 1” chunks
2 medium tomatoes, cut into 1” chunks
Heat a Dutch oven over medium-high heat.
Melt butter or oil; add chicken. Turn the chicken over to avoid sticking and cook until chicken is lightly browned.
Reduce heat to medium, add the minced garlic, and salt & pepper. Stir to avoid burning the garlic.
Add cobs of corn, tarragon or thyme and water. Cover and cook until chicken is fork tender (20-25 minutes).
Place zucchini on top of chicken and corn, cover and steam for 3-6 minutes.
Remove from heat. Add tomatoes. Cover and let stand for 5 minutes. Serve.
Adapted from the cookbook, Land o’ Lakes “Treasury of Country Recipes”.