Home-Style Chicken and Corn
(from nmgresearch’s recipe box)
Dinner’s in the Dutch oven, and it’s full of favorites like chicken legs, corn and potatoes.
Source: Betty Crocker
Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people
Categories: POULTRY
Ingredients
- 1 tablespoon butter or margarine
- 8 chicken legs (about 2 lb.)
- 1 large onion, sliced
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1/3 cup water
- 8 half-ears Green Giant Nibblers frozen corn-on-the-cob (from 12-count package)
- 1 bag refrigerated cooked new potato wedges (20 oz)
- Chopped fresh parsley, if desired
Directions
- In 4-quart nonstick Dutch oven, melt butter over high heat. Cook chicken, onion, 1/2 teaspoon of the seasoned salt and the pepper in butter 10 to 15 minutes, turning chicken occasionally, until chicken is light golden brown. Stir onions to side of Dutch oven if they start to burn.
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Reduce heat to medium-high. Add water, corn and potatoes to Dutch oven; sprinkle remaining 1/2 teaspoon seasoned salt evenly over top. Cover; cook 15-20 minutes or until juice of chicken is clear when thickest part is cut to bone.
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Remove chicken and corn to serving platter, using tongs. Gently stir potatoes with onions and pan juices; spoon onto serving platter. Sprinkle with parsley.