Link to original recipe: https://www.finecooking.com/recipe/mediterranean-chicken-with-mushrooms-zucchini
Ingredients:
3 T. balsamic vinegar, divided
1 T. plus 1 tsp. fresh rosemary, finely chopped, divided
1 tsp. light brown sugar (packed)
1 tsp. Kosher salt, divided
1/4 tsp. coarse ground black pepper
2 T. extra-virgin olive oil
10 oz. pearl onions, peeled, halved if large (note: original recipe said 1 1/2 c. peeled; I tried 2 c. unpeeled and felt it was not enough, so next time I will go with full bag/10 oz.)
8 oz. baby bella mushrooms, stems trimmed
2 oz. pancetta, cut in 1/2" dice (I think I used closer to 2 1/2 or 3 oz.)
~4 lb. chicken pieces, trimmed, patted dry--I bought a package of a whole chicken already cut up
10 oz. zucchini, trimmed, cut in half lengthwise, then into 1/2" thick half rounds crosswise
1/2 c. Merlot (or Syrah)
Directions:
1. Heat oven to 400°F (note to self: used the convection roast upper oven for first part, lower on regular bake for second part).
2. Mix together 1 T. of the balsamic, 1 T. of the rosemary, the brown sugar, 3/4 tsp. of the salt, and the pepper in a small bowl. Add the olive oil and mix well. Spoon 1 T. of the mixture into a second small bowl and set aside.
3. Scatter the pearl onions over the bottom of a 10"x15"x2" baking dish (mine was closer to only 13.5 on the largest dimension and still worked fine). Add the mushrooms, cap side up.
4. Using about half of the larger portion of the balsamic mixture, brush the mushroom caps to coat each lightly. Scatter the pancetta over the mushrooms and onions.
5. Arrange the chicken pieces (skin side up) over the top of all, and brush each piece to coat with the other remaining half of the balsamic mixture. Transfer to oven and roast for 30 minutes.
6. Meanwhile, in a medium bowl, toss the zucchini with the small/reserved portion of the balsamic mixture.
7. In a small bowl (or measuring cup), mix together the Merlot, remaining 2 T. of balsamic, 1 tsp. rosemary, and 1/4 tsp. salt.
8. At the end of the 30 minutes of roasting, remove the pan from oven and reduce temperature to 375°F. Pour the wine mixture around the chicken, then scatter the zucchini around the pan, keeping towards the edges as much as possible.
9. Return pan to oven and continue roasting until veggies are tender and chicken registers 165°F internal temp--around 30 minutes more.
10. Serve the chicken with veggies and sauce spooned over. Enjoy!
3. Scatter the pearl onions over the bottom of a 10"x15"x2" baking dish (mine was closer to only 13.5 on the largest dimension and still worked fine). Add the mushrooms, cap side up.
4. Using about half of the larger portion of the balsamic mixture, brush the mushroom caps to coat each lightly. Scatter the pancetta over the mushrooms and onions.
5. Arrange the chicken pieces (skin side up) over the top of all, and brush each piece to coat with the other remaining half of the balsamic mixture. Transfer to oven and roast for 30 minutes.
6. Meanwhile, in a medium bowl, toss the zucchini with the small/reserved portion of the balsamic mixture.
7. In a small bowl (or measuring cup), mix together the Merlot, remaining 2 T. of balsamic, 1 tsp. rosemary, and 1/4 tsp. salt.
8. At the end of the 30 minutes of roasting, remove the pan from oven and reduce temperature to 375°F. Pour the wine mixture around the chicken, then scatter the zucchini around the pan, keeping towards the edges as much as possible.
9. Return pan to oven and continue roasting until veggies are tender and chicken registers 165°F internal temp--around 30 minutes more.
10. Serve the chicken with veggies and sauce spooned over. Enjoy!
Mmm I like chicken, mushrooms, and zucchini.
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