Chicken Fried Corn On The Cob Recipes

HOME-STYLE CHICKEN AND CORN

Home-Style Chicken and Corn image

Dinner's in the Dutch oven, and it's full of favorites like chicken legs, corn and potatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 9

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 frozen corn-on-the-cob (from 12-count package)
1 bag (20 oz) refrigerated cooked new potato wedges
Chopped fresh parsley, if desired

Steps:

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.
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 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F).
Remove chicken and corn to serving platter, using tongs. Gently stir potatoes with onions and pan juices; spoon onto serving platter. Sprinkle with parsley.

Nutrition Facts : Calories 520, Carbohydrate 50 g, Cholesterol 110 mg, Fat 1, Fiber 9 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 9 g, TransFat 0 g

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