Categories: Chicken, Main Dish, Rachael Ray

Ingredients

• 1/4 cup olive oil
• 1/3 lb pancetta, thick-cut, cut into strips
• 4 boneless skinless chicken breasts, cut into large chunks
• salt and pepper
• flour, for dredging
• 1 large onion, thinly sliced
• 4 garlic cloves, crushed
• 14 -16 dried figs, halved
• 1 cup dry red wine
• 1 -1 1/2 cup chicken stock
• 1/4 cup chopped flat leaf parsley
• 1 lemon, zest of
• 1 tablespoon chopped thyme

Directions

1. Heat a deep skillet over medium high heat. Add olive oil and pancetta. Brown the pancetta 3 to 4 minutes then remove and reserve.

2. Season the chicken chunks with salt and pepper, dredge in flour then add to the hot pan. Brown the pieces a few minutes on each side over high heat.

3. Move the meat to the edges of the pan and add the onions, garlic and chopped figs. Saute 5 minutes.

4. Combine chicken with onions and figs then add the wine and cook it down 5 minutes or until only about 1/3 cup remains.

5. Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce heat to simmer cook another 10 minutes.

6. If you would like a more sauce, pour another half cup of stock into the pan.

7. Remove from pan & garnish with crisp pancetta sticks.

8. Rachael served the chicken with butter gnocchi w/ nutmeg: 1 (12-16 oz.) pkg. fresh or frozen gnocchi, 3 T. butter, 1/4 t. freshly grated nutmeg, 3 T. chopped chives; bring large pot of water to a boil; add salt and gnocchi; cook per package direction; drain. Heat medium nonstick skillet over med-low heat; melt butter and brown it; add the drained gnocchi to browned butter; increase heat to med-high and lightly brown the gnocchi; season w/ salt, pepper, and nutmeg; turn to coat and add in the chives; toss and remove from heat. Serve the chicken and figs in shallow dishes, the gnocchi piled in the center of the bowl on top of the chicken.

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