Corn And Chicken Dinner(Yields 8 Servings)
A hearty and flavorful chicken and corn skillet with tender meat, sweet corn, and aromatic herbs, perfect for a comforting family dinner or casual gathering.
Ingredients
- 3 cloves garlic, minced ⓘ
- 1/2 cup butter or margarine ⓘ
- 3 pounds chicken legs and thighs ⓘ
- 3 ears fresh corn, husked, cleaned and cut into 1/3 ⓘ
- 1/4 cup water ⓘ
- 2 teaspoons dried tarragon ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 2 medium zucchini, sliced into 1/2-inch pieces ⓘ
- 2 tomatoes, seeded and cut into chunks ⓘ
Instructions
- In a Dutch oven or large skillet over medium-high heat, sauté 2 of the garlic cloves in 2 tablespoons of butter.
- Add the chicken legs and thighs and brown on both sides.
- Reduce heat to low.
- Add corn and water to the skillet.
- Sprinkle with 1 teaspoon of tarragon, salt, and pepper.
- Cover and simmer for 20 to 25 minutes or until chicken is tender.
Tips & Substitutions
For added flavor, consider marinating the chicken in a mixture of lemon juice and olive oil before cooking. If fresh corn isn't available, frozen corn can be a good substitute. You can also use thyme or rosemary in place of tarragon for a different flavor profile. Ensure to brown the chicken well for better depth of flavor.
Serving Suggestions
This Corn and Chicken Dinner pairs beautifully with a side of crusty bread or a fresh garden salad. For a complete meal, serve it alongside roasted potatoes or steamed green beans. A light white wine or iced tea can complement the flavors nicely, making it a perfect dinner option for gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and corn mixture in a skillet over low heat, adding a splash of water or broth to prevent drying out, and heat until warmed through. Alternatively, microwave in short intervals until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Chicken Dinner(Yields 8 Servings) contains roughly 91 calories, with 5g protein, 15g carbohydrates, and 3g fat. It is an excellent source of vitamin C (170% of the Daily Value) and dietary fiber (27% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 914mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of thighs and legs?
Yes, you can use chicken breasts for a leaner option. However, they may cook faster, so adjust the cooking time accordingly to prevent drying out. Make sure to check that the internal temperature reaches 165°F for safe consumption.
What can I substitute for tarragon?
If you don't have tarragon, you can substitute with dried thyme or rosemary. These herbs will provide a different but still delicious flavor. Fresh herbs can also be used if available, just adjust the quantity since they are more potent.
Can I add other vegetables to this dish?
Absolutely! Feel free to add bell peppers, carrots, or even broccoli for added color and nutrition. Just ensure that the vegetables are cut to similar sizes for even cooking. This dish is versatile and can incorporate various seasonal vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).