Corn and Chicken Dinner

Ingredients

• 3 pound(s) chicken legs and thighs (or other parts, approx 8 pieces)
• ½ cup(s) butter, softened
• 3 garlic cloves, minced, divided
• 3 ears fresh corn, husked, cleaned and cut into thirds
• ¼ cup(s) water
• 2 teaspoon(s) dried tarragon, divided
• ½ teaspoon(s) Salt
• + 3 more ingredients
• • ¼ teaspoon(s) pepper
  • 3 zucchini, sliced into ½ inch pieces (medium)
  • 2 tomatoes, seeded and cut into chunks

In Dutch oven or large skillet, cook chicken in 1/4 cup butter over medium heat until browned on each side. Add 2/3 of the garlic; cook for 1-2 minutes or until garlic is tender. Reduce heat; stir in corn and water. Sprinkle with 1 tsp tarragon, salt and pepper. Cover and simmer for 20-25 minutes...

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