In a large pot over low heat, sauté onions in oil until translucent, about 5 minutes. Add zucchini to onions and stir. Add salt and pepper. Sauté over low heat until golden. (This can take a while, but you can leave the pot on the stove, stirring very occasionally.) When the vegetables are cooked through, rinse the chicken and pat it dry. Sprinkle salt and pepper on both sides. Add the chicken to the pot. With a spoon, place some of the vegetable mixture into the cavity of the chicken. Add wine, raise heat to medium, and bring to a boil. When the mixture is boiling, return heat to low, and let simmer for 1 ½ to 2 hours, depending on the size of the chicken. (Make sure there is always enough liquid in the pot to keep the chicken moist.) Serve over mashed potatoes, which will absorb the delicious sauce.

As seen in the Joy of Kosher with Jamie Geller Passover 2012 Magazine - Subscribe Now.