Ingredients
3 garlic cloves, minced, divided
1/2 cup butter or margarine, divided
3 lb chicken legs and thighs (about 8 pi, eces)
3 ears fresh corn, husked, cleaned an, d cut into thir
1/4 cup water
2 tsp dried tarragon, divided
1/2 tsp salt
1/4 tsp pepper
2 medium zucchini, sliced into inch pieces
2 tomatoes, seeded and cut into chunk, s
Directions
In a Dutch oven or large skillet over medium-high heat, saute 2 of the
garlic cloves in 2 tablespoons butter. Add the chicken and brown on
both sides. Reduce heat. Add corn and water. Sprinkle with 1 teaspoon
tarragon, salt and pepper. Cover and simmer for 20-25 minutes or
until chicken is tender. Meanwhile, in a small saucepan, melt
remaining butter. Add remaining garlic and tarragon; simmer for 3
minutes. Layer zucchini and tomatoes over the chicken mixture.
Drizzle seasoned butter over all; cover and coo k for 3-5 minutes.
Yield: 6-8 servings. From the files of Al Rice, North Pole Alaska.
Feb 1994
Servings: 1 servings
Corn & Chicken Dinner Recipe brought to you by Recipe Ideas
Categories: Chicken; Dinner; Dutch Oven; Poultry
The History of Recipes
We are able to track the history of `recipes` way back into ancient history, certainly as far back into history as early Egypt, and potentially, even further back. In practice though, generally, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a series of stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a man called Apicius created a collection of scripts detailing recipes enjoyed by wealthy roman citizens. He recounts how the roman meals were separated into starters, entrees and afters, a very modern way of dining. Additionally, he informs us how the chefs of Roman times were skilled in the use of a wide range of spices, including some that we all recognise like thyme, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab cuisine, including spices like parsley, basil and rosemary. These new culinary innovations was responsible for a surge in manuscripts on cooking, most of which are kept safe in private libraries. The revolution that is television brought us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Corn & Chicken Dinner recipe.
