Pollo alla Cacciatora con Verdure

Here is a deconstructed version of the classic "pollo alla cacciatora" I made the other evening. I had only thighs, some zucchini, red chilis, and "pomodorini"from the garden. An economical and quick way to get dinner on the table!

Ingredients

six chicken thighs, skin removed
2 medium-sized zucchini (I had a green and a yellow one)
2 cloves garlic
2-3 fresh red chili peppers
2 Tbl olive oil
1/2 C white wine or chicken broth.

Chicken "cacciatora" is usually cooked on top of the stove, but this time since I had the oven running anyways, I decided to give the chicken and vegetables a good roasting. So...
1. Preheat your oven to 375 or 400 depending on your oven.

2. While the oven heats up, prepare the vegetables. Slice the zucchini in half lengthwise, then cut on the bias. This give a pretty shape and cooks fast. Slice the chili peppers in half, clean out the seeds and white membrane (the element which gives provides the heat), the cut them in slender strips. Smash the garlic with your knife and peel it. Chop coarsely.  Wash the cherry tomatoes and set aside.

3. In a wide oven-proof pan, heat the olive oil and saute' the chicken thighs under a lively flame. Salt and pepper them. Turn briefly and cook until brown on all sides about five minutes.

Add the garlic, saute' for few minutes more. Add the wine or broth. Cook about five minutes, then add the zucchini and the chilis. Stir and turn as needed to get the chicken and vegetables well-coated. Cook about 2-3 more minutes and then add the tomatoes. Turn off the flame and place the pan in the oven for about twenty minutes until the chicken is tender and the tomatoes form a nice roasted crust on the top. Remove from the oven and let the pan sit and rest before serving.

On the side I made Patate al Cartoccio con Broccoli, potatoes cooked in foil with broccoli (I had some leftover broccoli I had steamed the night before). Take four-five potatoes (one per person, plus one!) and scrubbed each well. Prick them with a fork, rub olive oil on each, salt them well and wrap them in foil. Bake them for about an hour. Then gently unwrap them, cut them in half and crosshatch the tops with little deep cuts. Season the potatoes with salt, pepper, a little butter and sour cream. Top with leftover cooked broccoli and a handful of white cheddar. Gently close the foil around the potato, but not completely...leave it slightly open. Put on a cookie sheet and return to the oven with the chicken for about 10 minutes until the cheese has melted and turned a light crusty brown.

Buon appetito!