In a Dutch oven or large skillet over medium-high heat, sauté 2 of the garlic cloves in 2 tablespoons butter. Add the chicken and brown on both sides. Reduce heat. Add corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until chicken is tender. Meanwhile, in a small saucepan, melt remaining butter. Add remaining garlic and tarragon simmer for 3 minutes. Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all cover and cook for 3-5 minutes.
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