Melt the butter over medium heat in a large heavy skil- let, Dutch oven, or even a deep cast-iron pot, as long as it has a tight-fitting cover

Add the chicken, skin side down, and turn frequently to brown evenly. Cut zucchini into bite-sized slices on the bias

Parch and peel the tomatoes,then cut into wedges

Cut onions into thin rounds

When the chicken is browned, add the vegetables in layers?zucchini, corn, tomatoes, and onions

Sprinkle the garlic, jalapeno, and cumin over the top, cover, and steam, reducing heat to just maintain steaming

Check after 30 minutes to be certain all is cooking properly

Then continue to cook for about 30 minutes longer, or until vegetables are done

To serve, place on a platter with the chicken encircled with the vegetables

For added zip serve with salsa (recipe fol- lows).