Tuscan Chicken with Vegetables

Clock Icon 70 minutes |
Servings: 4-6 |
Prep: 20 minutes |
Cook: 50 minutes

Tuscan Chicken with Vegetables

Clock Icon 70 minutes
Servings: 4-6
Prep: 20 minutes
Cook: 50 minutes

Tuscan Chicken with Vegetables

Clock Icon 70 minutes
Servings: 4-6
Prep: 20 minutes
Cook: 50 minutes

Ingredients

Ingredients

Braising Liquid

  • 3 Tbsp (45 ml) balsamic vinegar
  • 1 Tbsp (15 ml) finely chopped fresh rosemary
  • 1 tsp (5 ml) firmly packed brown sugar
  • 1/2 tsp (2.5 ml) salt
  • 1/2 tsp (2.5 ml) black pepper
  • 2 Tbsp (30 ml) canola oil

Arrange in Cast Iron Skillet or Casserole Dish

  • 3 lb (1.5 kg) bone in skin on chicken pieces, patted dry*
  • 1 ½ cups (375 ml) pearl onions
  • 12 (12) cremini mushrooms
  • 2 oz (60 ml) pancetta, diced
  • 1/2 cup (125 ml) full bodied red wine (e.g., Merlot or Shiraz/Syrah) or chicken broth
  • 2 (2) small Peak of the Market zucchini, cut into 1/2-inch (1 cm) slices

Method

  1. Position rack in center of oven, and heat oven to 400°F.
  2. Combine the braising liquid ingredients in small jar or bowl. Stir until sugar and salt are dissolved.
  3. Arrange chicken, onions, mushrooms and pancetta in a large cast iron skillet or oven proof casserole dish.
  4. Pour the braising liquid over the chicken, onions, mushrooms and pancetta, then use a brush to make sure the liquid coats everything.
  5. Add the red wine or chicken broth.
  6. Bake uncovered for 30 minutes.
  7. Remove from heat and tuck zucchini slices around chicken and brush with pan juices.
  8. Continue baking until the largest chicken piece reaches 165°F and the zucchini is tender (approximately 15 – 20 minutes).
  9. Serve with oven roasted potatoes, or crusty bread, and a green salad.

Tips

Trim off excess skin and fat. If using chicken breasts, cut each in half width-wise.

 

Notes

Trim off excess skin and fat. If using chicken breasts, cut each in half width-wise.