Montalcino Chicken With Figs - Rachael Ray

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 heat a deep skillet over medium high heat.
• 2 add olive oil and pancetta. brown the pancetta 3 to 4 minutes then remove and reserve.
• 3 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.
• 4 move the meat to the edges of the pan and add the onions, garlic and chopped figs. saute 5 minutes.
• 5 combine chicken with onions and figs then add the wine and cook it down 5 minutes or until only about 1/3 cup remains.
• 6 add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. reduce heat to simmer cook another 10 minutes.
• 7 if you would like a more sauce, pour another half cup of stock into the pan.
• 8 remove from pan & garnish with crisp pancetta sticks.