'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.