Dinner's in the Dutch oven, and it's full of favorites like chicken legs, corn and potatoes.
Home-Style Chicken and Corn
- Prep Time 20 min
- Total 40 min
- Servings 4
- 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
Instructions
-
Step1In 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.
-
Step2Reduce 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).
-
Step3Remove chicken and corn to serving platter, using tongs. Gently stir potatoes with onions and pan juices; spoon onto serving platter. Sprinkle with parsley.
Nutrition
520
Calories
20g
Total Fat
37g
Protein
50g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 520
- Calories from Fat
- 180
- Total Fat
- 20g
- 30%
- Saturated Fat
- 6g
- 31%
- Trans Fat
- 0g
- Cholesterol
- 110mg
- 37%
- Sodium
- 630mg
- 26%
- Potassium
- 590mg
- 17%
- Total Carbohydrate
- 50g
- 17%
- Dietary Fiber
- 9g
- 36%
- Sugars
- 9g
- Protein
- 37g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 10%
- 10%
- Calcium
- 2%
- 2%
- Iron
- 15%
- 15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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