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..
in nomine patri, et fili, et spiritus sancti.
Meh nom eh noh...doot dooooo do do do.