3 Tbsp balsamic vinegar (divided)
1 Tbsp plus 1 tsp finely chopped fresh rosemary
1 tsp firmly packed brown sugar
Kosher salt and fresh black pepper
2 Tbsp canola oil
2 small zucchini (4-5 oz each), cut into 1/2 inch slices
1 1/2 cups pearl onions
12 cremini mushrooms
2 oz pancetta, diced
4 lb bone in skin on chicken pieces, patted dry*
1/2 cup full bodied red wine (eg Merlot or Shiraz/Syrah)
Position rack in center of oven, and heat oven to 400F.
In a small bowl, combine 1 Tbsp balsamic vinegar, 1 Tbsp rosemary, brown sugar, 3/4 tsp salt, and 1/4 tsp black pepper; stir to dissolve the sugar and salt. Add oil and mix well.
Brush zucchini slices with some of the vinegar mixture and set aside.
Arrange chicken, onions, mushrooms and pancetta in a large cast iron skillet or oven proof casserole dish.
Brush remaining vinegar mixture on chicken, onions, mushrooms and pancetta.
Combine wine with the remaining balsamic vinegar and rosemary. Season with ¼ tsp salt and pour over chicken.
Bake uncovered for 30 minutes.
Remove from heat and tuck zucchini slices around chicken. Continue baking until the largest chicken piece reaches 170F and the zucchini is tender (approximately 15 – 20 minutes).
Serve with oven roasted potatoes, or crusty bread, and a green salad.
*Note: trim off excess skin and fat. If using chicken breasts, cut each in half width-wise.