Mediterranean Chicken with Mushrooms & Zucchini

Mediterranean Chicken with Mushrooms & Zucchini
Photo by Scott Phillips


  • 2 oz. pancetta, cut into ½-inch dice (about 1/3 cup)
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. balsamic vinegar
  • 1 Tbs. plus 1 tsp. finely chopped fresh rosemary
  • 8 oz. cremini (baby bella) mushrooms, stems trimmed
  • 4-lb. chicken, cut into 8 serving pieces, trimmed of extra skin and fat, patted dry
  • 1-½ cups peeled red pearl onions (6 to 7 oz.), halved if large
  • + 4 more ingredients
    • 2 small zucchini (4 to 5 oz. each), trimmed, cut in half lengthwise and then crosswise into ½-inch-thick half-rounds
    • ½ cup medium- to full-bodied red wine, such as Merlot or Syrah
    • 2 Tbs. extra-virgin olive oil
    • 1 tsp. firmly packed light brown sugar

Position a rack in the center of the oven and heat the oven to 400°F. In a small bowl, mix 1 Tbs. of the balsamic vinegar, 1 Tbs. of the rosemary, the brown sugar, 3/4 tsp. salt, and 1/4 tsp. pepper; stir to dissolve the sugar and salt. Add the olive oil and mix well. Scatter the pearl onions ove...

View full recipe at Fine Cooking


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