I found this recipe last week in my quest to find recipes where I can use the Dutch Oven. I made some pretty big changes to the original recipe, but I won't bore you with that info. I thought this would just be 'ok', one of those recipes that isn't a stand-out, but gets the family fed, however I was pleasantly surprised to find that my hubby and son loved it! The chicken fell right off the bone, and the corn (once it cooled down) was delicious! Unfortunately I've been feeling pretty cruddy all day (a stomach bug I think I picked up from Jesse), so I couldn't eat too much of this. The one piece of chicken and corn I had was wonderful though, and the potatoes were so soft. Adding the chicken broth was a genius idea, if I do say so myself! (that was one of the changes I made). Anyway, I absolutely recommend trying this. It's ok if you don't have a Dutch Oven, you can use a big pot...as long as it has a lid. Just brown the chicken and onions for a few minutes, then throw everything else in the pot and let it slowly cook...I wish I had thought to take a picture of everything stewing in the pot, mmmmm, it just looks (and smells!) so good! This is definitely my new favorite way to cook!
'One-Pot Chicken and Corn'
Source: Adapted from Betty Crocker
1 tablespoon butter or margarine
6 chicken legs
1 large onion, sliced
1 1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1/3 cup water
4 cups chicken broth (32oz)
6 half-ears Nibblers frozen corn-on-the-cob (from 12-count package)
5-6 small red potatoes, cut into fours
Chopped fresh parsley, if desired
In 4-quart nonstick Dutch oven or large pan, 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 if they start to burn. Reduce heat to medium-low.
Add water, chicken broth, corn and potatoes to Dutch oven; sprinkle remaining 1 teaspoon seasoned salt evenly over top. Cover; cook 90 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.