lol, i had to look up the word genial. your english is better than mine! :D
the garlic under the skin sounds like a good idea, i will have to try that sometime.
to make my chicken cacciatore, i start by cutting up a whole chicken into quarters, then seperating the thigs from the legs, the wing sections, and cutting the 2 breasts into 4 pieces. in a few tbsps. of olive oil, i brown the diced peppers, then diced onions, then chopped garlic in that order. i remove the veggies, leaving the now flavored oil in the pan. then i put the chicken in, browning it on all sides really well. sometimes, like you said, you may have to add a little more oil to keep it from sticking.
i remove the chicken, deglaze the pan with a cup of red wine. in goes a large can of peeled roma tomatoes (crushed by hand as you add them), a can of tomato paste, and a teaspoon or two of oregano, thyme, and a little salt and pepper. you cook the tomatoes down a little, then put the chicken and peppers/onion/garlic back in. cover and simmer for about 40 minutes, then add sliced mushrooms and a few shredded basil leaves. simmer for another 20 minutes or so, until the chicken is falling off the bone and the mushrooms are cooked.
serve with grated locatelli and a nice warm ciabatta and peppered olive oil for dipping.
in the summer, i will add any veggies that are ready in the garden, such as zucchini, beets, turnips, carrots, hot peppers, etc..
A true lover of nature does not despair now that his mistress has turned a colder cheek.