Tuscan Mediterranean seduction: Chicken from the grill

Crisp grilled chicken with its golden skin not only smells seductively good, but is also a feast for the eyes. An outdoor grill is not needed with a Fissler Crispy Steelux^® frypan with the patented Novogrill^® surface. The waffled surface of the pan produces that beautiful grilled look and taste and because you are cooking in a pan, the juices are retained to produce the sauce. Tuscan Lemon Chicken is a pleasant beginning to a long culinary evening with family or friends. 

TUSCAN LEMON CHICKEN

Ingredients for 4 servings:
1 small chicken, cut into six pieces

2 cloves of garlic
1 small bunch of thyme
2 stems of rosemary
1 teaspoon crushed chili pepper
zest and juice of a large lemon

8 tablespoons olive oil
5 shallots
1 bunch scallions
1 zucchini
10 small potatoes (red or yukon gold)
1 pint of cherry tomatoes

water, wine or broth as needed
coarse sea salt

Preparation:
Wash herbs and remove leaves from stalks.
Finely chop herbs and garlic and mix with chili, lemon zest and 5 tablespoons oil.
Brush the chicken pieces with mixture and marinate covered for 1 hour.
Cut shallots into quarters lengthwise.

Trim scallions and cut into diagonal one inch lengths.

Cut zucchini in half lengthwise and then into  ¼ inch slices.

Scrub potatoes and quarter.
Heat 3 tablespoons olive oil on medium/high heat in 11 inch Fissler Crispy Steelux^® frypan.
Brown chicken pieces on all sides.
Add shallots and sauté for five minutes.

Add potatoes, tomatoes, lemon juice and sea salt to taste.

Simmer on medium/low heat, covered with glass lid for about 20 minutes.

Add small amounts of water, chicken broth or white wine if liquid in pan reduces too much.
After 20 minutes add zucchini and scallions
Cook covered another 5 minutes or until zucchini is tender, stirring occasionally.
Serve with ciabatta bread.