Corn-On-The-Cob And Chicken Dinner
A hearty and flavorful chicken and corn dinner featuring tender chicken legs, sweet corn, zucchini, and tomatoes, perfect for family gatherings and comforting weeknight meals.
Ingredients
Instructions
- In a Dutch oven, melt butter; add chicken legs and minced garlic.
- Cook over high heat, stirring occasionally, until chicken is golden brown, about 10 to 15 minutes.
- Reduce heat to medium.
- Add water, corn, tarragon, salt, and pepper to the Dutch oven.
- Cover and simmer until chicken is cooked through, about 15 minutes.
- Add zucchini and tomatoes during the last 10 minutes of cooking.
- Serve hot.
Tips & Substitutions
For extra flavor, consider marinating the chicken legs in a mix of garlic, tarragon, and butter for a few hours before cooking. If fresh corn isn't available, frozen corn can be a good substitute. You can also swap out zucchini for bell peppers or asparagus for a different veggie profile.
Serving Suggestions
Serve the Corn-On-The-Cob and Chicken Dinner hot, garnished with fresh herbs for a pop of color. This dish pairs beautifully with a side of wild rice soup for a complete meal. For a lighter option, consider a fresh salad such as Chicken And Pecan Salad alongside it.
Storage & Reheating
Leftover Corn-On-The-Cob and Chicken Dinner can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat with a splash of water to prevent drying out, or microwave until heated through, about 2-3 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Corn-On-The-Cob And Chicken Dinner contains roughly 220 calories, with 11g protein, 46g carbohydrates, and 2g fat. It is an excellent source of vitamin C (352% of the Daily Value), dietary fiber (53% of the Daily Value), and potassium (28% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1812mg per serving (79% 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 legs for this recipe?
Yes, you can use chicken breasts instead of legs, but be mindful of the cooking time, as breasts cook faster. Reduce the simmering time to about 10 minutes to prevent them from becoming dry.
What can I serve with this dish?
This dish pairs well with a simple green salad or some crusty bread to soak up the juices. You could also serve it with a side of quinoa or couscous for a heartier meal.
Is it possible to make this dish in a slow cooker?
Absolutely! You can adapt this recipe for a slow cooker by placing the chicken, garlic, and seasonings in the slow cooker and cooking on low for 4-6 hours. Add the vegetables during the last hour of cooking for best results.
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).