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Ingredients
- 2 2 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).
- 3 3 Remove chicken and corn to serving platter, using tongs. Gently stir potatoes with onions and pan juices; spoon onto serving platter. Sprinkle with parsley.
Preparation
Step 1
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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.
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Chicken thighs can be used in place of the chicken legs.
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I made this for dinner tonight for the first time. It was excellent, even my picky 6 yr old wanted seconds!I used chicken broth instead of water for extra flavor and a mixture of chicken thighs and chicken legs. I also used a spanish seasoning sazon instead of seasoned salt, it gives great color. It was fast, easy and I will be making again.
My family liked it although I had to make it a couple of times before it came out right. I hade to adjust cooking times and temps.
Wheaties