Mediterranean Chicken with Mushrooms & Zucchini

Ingredients

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

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