Homestyle Chicken And Corn Recipes

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HOME-STYLE CHICKEN AND CORN

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



Home-Style Chicken and Corn image

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

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

HOME-STYLE CHICKEN DINNER

Family dinner doesn't get any better than this convenient yummy-in-the-tummy chicken dish. Mmm!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 34m

Yield 4

Number Of Ingredients 9



Home-Style Chicken Dinner image

Steps:

  • Melt butter in 10-inch nonstick skillet over medium heat. Sprinkle chicken with salt and pepper. Cook chicken in butter 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
  • Mix water and gravy mix (dry) in small bowl; pour into same skillet. Stir in frozen vegetables and mushrooms. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until largest pieces of potatoes are hot. Add chicken; cover and simmer about 2 minutes or until chicken is heated through.
  • Serve vegetable and gravy mixture over chicken. Sprinkle with chives.

Nutrition Facts : Calories 260, Carbohydrate 17 g, Cholesterol 80 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg

1 tablespoon butter or margarine
4 boneless skinless chicken breast halves (1 1/4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper, if desired
3/4 cup water
1 envelope (0.87 ounce) chicken gravy mix
1 bag (14 ounces) frozen baby whole potatoes, broccoli, carrots, baby corn and red pepper strips
1 jar (4.5 ounces) sliced mushrooms, drained
Chopped fresh chives or parsley, if desired

CHICKEN AND CORN MEDLEY

I usually make this in the summer when all the vegetables are fresh from our garden, My family loves the "zip" in this dish...I like the fact that they're getting a wholesome meal.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 19



Chicken and Corn Medley image

Steps:

  • In a large resealable plastic bag, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil until chicken is no longer pink; remove and set aside. In the drippings, saute onion until tender. , Toss mushrooms with lemon juice. Add mushroom mixture to the skillet; cook and stir for 4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the broth, mustard, basil, oregano, cayenne pepper, remaining salt and pepper and chicken. Simmer, uncovered, for 15 minutes. , Stir in the corn, tomatoes and green pepper; simmer for 10 minutes longer or until heated through. Sprinkle with parsley. Serve with noodles or rice if desired.

Nutrition Facts :

3/4 cup all-purpose flour
2 teaspoons salt, divided
3/4 teaspoon pepper, divided
4 boneless skinless chicken breast halves (4 ounces each), thinly sliced
2 tablespoons canola oil
1-1/2 cups chopped onion
2 cups sliced fresh mushrooms
2 tablespoons lemon juice
3 garlic cloves, minced
2 cups chicken broth
1 tablespoon Dijon mustard
2 tablespoons minced fresh basil or 2 teaspoons dried basil
3/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
2 cups fresh or frozen corn
2 cups seeded chopped tomatoes
1 medium green pepper, julienned
1/2 cup chopped fresh parsley
Hot cooked noodles or rice, optional

CORNMEAL-COATED CHICKEN

The pepper really comes through in this quick and convenient coating mix for chicken. "Not only is it tasty, it's certainly more economical than the store-bought kind," assures Aljene Wendling of Seattle, Washington.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings per batch.

Number Of Ingredients 12



Cornmeal-Coated Chicken image

Steps:

  • In a large resealable plastic bag, combine the first nine ingredients. Store in a cool, dry place for up to 6 months. Yield: 3 batches (2-1/4 cups total)., To prepare chicken: Place 3/4 cup coating mix in a resealable plastic bag. Dip chicken in butter; add chicken to bag, a few pieces at a time, and shake to coat. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 45-50 minutes or until juices run clear.

Nutrition Facts : Calories 404 calories, Fat 18g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 361mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 39g protein.

1 cup all-purpose flour
1 cup cornmeal
4 teaspoons ground cumin
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
ADDITIONAL INGREDIENTS:
1 broiler/fryer chicken (3 pounds), cut up and skin removed
3 tablespoons butter, melted

HOMESTYLE CHICKEN AND CORN

Make and share this Homestyle Chicken and Corn recipe from Food.com.

Provided by looneytunesfan

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8



Homestyle Chicken and Corn image

Steps:

  • 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.

Nutrition Facts : Calories 796.8, Fat 44.4, SaturatedFat 13.4, Cholesterol 284.9, Sodium 292.8, Carbohydrate 35.1, Fiber 4.3, Sugar 6.4, Protein 65.3

1 tablespoon butter
8 chicken legs
1 large onion, cut in half and sliced
1 teaspoon seasoning salt
1/4 teaspoon pepper
1/3 cup water
4 ears frozen corn on the cob (cut in half)
1 (1 1/2 ounce) bag refrigerated new potatoes, wedges

CORN AND CHICKEN DINNER

My interests are reading, gardening...and growing most of the ingredients I use in this dinner! There's something for every taste in this recipe. It would be great as a meal-in-one dish for a picnic or a reunion. My husband is a farmer, growing mostly grain. We have a daughter and a son, 14 and 13. All three of them became "fans" of this meal from the start!

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10



Corn and Chicken Dinner image

Steps:

  • In a Dutch oven, cook chicken in 2 tablespoons butter over medium heat until browned on each side. Add two-thirds of the garlic; cook 1 minute longer. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer inserted in chicken reads 170°-175°. , Meanwhile, in a small saucepan, cook both the remaining garlic and tarragon in remaining butter for 1 minute; set aside., Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through.

Nutrition Facts : Calories 297 calories, Fat 19g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 331mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

3 pounds chicken legs and thighs (about 8 pieces)
1/2 cup butter, divided
3 garlic cloves, minced, divided
3 ears fresh corn, husked, cleaned and cut into thirds
1/4 cup water
2 teaspoons dried tarragon, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium zucchini, sliced into 1/2-inch pieces
2 tomatoes, seeded and cut into chunks

HOMESTYLE CHICKEN AND NOODLES

Old fashioned. This recipe is an old standard. Never a complaint when these are put on the table for dinner.

Provided by datadoll

Categories     One Dish Meal

Time 30m

Yield 5-8 serving(s)

Number Of Ingredients 12



Homestyle Chicken and Noodles image

Steps:

  • Clean chicken and place in a large pot with the peeled onion, 3 of the carrots and 3 pieces of the celery. Cover with water and add bouillon (optional but adds flavor). Cover and bring to a boil. Lower heat and simmer until the chicken is done.
  • While the chicken is stewing, prepare the noodles. Place flour in bowl and sprinkle with salt. Make an indentation in the flour. Add the eggs and milk. Mix to form a stiff dough. Knead dough. (It has been kneaded enough when you can brush the ball of dough against your cheek and it feels like a baby's bottom). Allow the dough to sit covered for 20 minutes. Roll the dough on a generously floured board until very thin. Cut in strips.
  • When the chicken in done, remove from broth. Set the chicken aside, covered, to cool. Remove and discard all the vegetables. (All of the vitamins have cooked out of the vegetables, they are overcooked and tasteless).
  • Bring the broth to a boil. Add the sliced carrots and celery. Slowly add the cut noodles. Include the excess flour with the noodles, it will thicken the broth. Lower the heat and allow to simmer for 20-30 minutes.
  • Bone the chicken and cut into pieces. Add the meat to the noodles. Season with pepper.
  • Serve chopped broccoli on the side. Add some homemade wheat rolls to the meal and your family will think you have prepared a feast!

Nutrition Facts : Calories 839.8, Fat 45.5, SaturatedFat 13.1, Cholesterol 280.9, Sodium 335.4, Carbohydrate 49.2, Fiber 4.3, Sugar 5.3, Protein 55

1 whole chicken
1 medium onion, peeled
3 carrots, whole unpeeled
3 carrots, peeled and thinly sliced
3 celery ribs, whole
2 celery ribs, thinly sliced
2 tablespoons chicken bouillon
salt and pepper
2 eggs
2 cups flour
3 -5 tablespoons milk
salt

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