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Categories:Viewed: 34 - Published at: 5 years ago
Ingredients
- 1 tablespoon butter
- 8 chicken legs
- 1 large onion, cut in half and sliced
- 1 teaspoon seasoning salt
- 14 teaspoon pepper
- 13 cup water
- 4 ears frozen corn on the cob (cut in half)
- 1 (1 1/2 ounce) bagrefrigerated new potatoes, wedges
Method
- Melt butter in 4 quart non-stick Dutch oven 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 and cook 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Remove chicken and corn to serving platter, using tongs.
- Gently stir potatoes with onions and pan juices; spoon onto serving platter.
