Sovraccosce di Pollo con Zucchine e Provola

Sovraccosce di Pollo con Zucchine e Provola is a rustic Italian dish built around bone-in chicken thighs, zucchini, and Provola cheese. The cut “sovraccosce” specifically refers to the upper part of the chicken leg, prized for its rich flavor and juicy texture when cooked on the bone. The dish appears on the menu of Osteria Saltina in Firenzuola, Italia, where it is featured in the *Sentieri Golosi* collection, a testament to its roots in the Apennine culinary tradition.

The key ingredients are straightforward: chicken thighs, fresh zucchini sliced or diced, and Provola—either the fresh, semi-soft *Provola affumicata* (smoked) or a mild, unaged version. A great version is distinguished by the contrast between the crispy, golden skin of the chicken and the tender, creamy zucchini that absorbs the chicken’s juices. The Provola should melt into the pan sauce, forming a light, luscious coating that binds the vegetables and meat without overwhelming them. Properly executed, the zucchini retains a slight bite while the cheese browns in spots, adding a subtle smoky note if smoked Provola is used.

Regional variations may include the use of other summer squash or the addition of fresh herbs like marjoram or basil. Some cooks finish the dish with a dusting of pecorino or a splash of white wine. In Firenzuola, Osteria Saltina’s interpretation likely stays true to the local style, relying on the quality of the chicken and the sweetness of the zucchini. The dish exemplifies the Italian philosophy of transforming simple ingredients into a satisfying, balanced meal that celebrates the region’s seasonal produce and artisanal dairy.