Best Montalcino Chicken With Figs Rachael Ray Recipes

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MONTALCINO CHICKEN WITH FIGS - RACHAEL RAY



Montalcino Chicken With Figs - Rachael Ray image

Fom Rachael Ray's 30 Minutes Meals. I watched this episode & the dish looked wonderful. Montalcino is a small town in Italy famous for its vineyards. Rachael suggests using Brunello wine in this recipe.

Provided by SusieQusie

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • Heat a deep skillet over medium high heat.
  • Add olive oil and pancetta. Brown the pancetta 3 to 4 minutes then remove and reserve.
  • 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.
  • Move the meat to the edges of the pan and add the onions, garlic and chopped figs. Saute 5 minutes.
  • Combine chicken with onions and figs then add the wine and cook it down 5 minutes or until only about 1/3 cup remains.
  • Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce heat to simmer cook another 10 minutes.
  • If you would like a more sauce, pour another half cup of stock into the pan.
  • Remove from pan & garnish with crisp pancetta sticks.

Nutrition Facts : Calories 415.8, Fat 16, SaturatedFat 2.5, Cholesterol 70.2, Sodium 171.8, Carbohydrate 27.5, Fiber 3.6, Sugar 17.1, Protein 30.4

CHICKEN, FIG, AND PANCETTA BITES



Chicken, Fig, and Pancetta Bites image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 8 party servings

Number Of Ingredients 7

12 fresh or dried figs, split
2 pounds chicken breast tenderloins or boneless, skinless chicken thighs
A drizzle balsamic vinegar
A drizzle extra-virgin olive oil
Salt and pepper
24 slices pancetta, available at deli counter
1 package 3 or 4-inch wooden party picks

Steps:

  • If using fresh figs proceed to the preheat instructions. If using dried figs, place a small pan of water on stove and bring to a simmer. Add figs and plump them in water for 5 minutes. Drain and cool.
  • Preheat griddle or grill pan over medium to high heat.
  • Cut chicken into large chunks: cut a tenderloin in half or cut a thigh into 3 chunks. Drizzle chicken with balsamic and oil and toss to coat. Wash hands and season chicken with salt and pepper.
  • Place a half fig on each piece of chicken and wrap with 1 slice of pancetta. Skewer to secure and place on grill. Wash hands again. Grill chicken bites 4 to 5 minutes on each side.

MONTALCINO CHICKEN WITH FIGS AND BUTTERED GNOCCHI WITH NUTMEG



Montalcino Chicken with Figs and Buttered Gnocchi with Nutmeg image

Categories     Sauce     Chicken     Side     Wedding     Dinner     Fig     Nutmeg     Simmer     Boil

Yield 4 servings

Number Of Ingredients 17

1/4 cup EVOO (extra-virgin olive oil), 4 times around the pan
1/3 pound thick-cut (1/4-inch thick) pancetta, cut into sticks (see Notes)
2 pounds boneless, skinless chicken, breasts and thighs, cut into large chunks
Salt and black pepper
Flour, for dredging
1 large onion, thinly sliced
4 garlic cloves, crushed
14 to 16 dried black mission figs, quartered
1/3 bottle Rosso di Montalcino wine (eyeball it)
1 cup chicken stock plus up to 1/2 cup more if needed
1/4 cup fresh flat-leaf parsley, a generous handful, chopped
Zest of 1 lemon
1 tablespoon chopped fresh thyme, 4 sprigs
1 12- to 16-ounce package fresh or frozen gnocchi
3 tablespoons unsalted butter
1/4 teaspoon freshly grated nutmeg (eyeball it)
3 tablespoons chopped or snipped chives, 10 blades

Steps:

  • Place a pot of water on the stove to boil for the gnocchi.
  • Heat a deep skillet over medium-high heat. Add the EVOO and the pancetta. Brown the pancetta, 3 to 4 minutes, then remove it with a slotted spoon and reserve.
  • While the pancetta browns, season the chicken chunks with salt and pepper and dredge them in a little flour. After removing the pancetta from the pan, add the chicken. Brown the pieces for a few minutes on each side over high heat, then scoot the meat to the edges of the pan and add the onions, garlic, and figs. Sauté 5 minutes, combine the chicken with the onions and figs, then add the wine and cook it down for 5 minutes or so until only about 1/3 cup of liquid remains. Add 1 cup of the chicken stock, the parsley, lemon zest, and thyme to the chicken and stir to combine. Reduce the heat to a simmer and cook for another 10 minutes, while you make the gnocchi.
  • Add salt and gnocchi to the boiling water and cook them according to package directions, 4 minutes for fresh gnocchi, 6 minutes for frozen. Drain. Heat a medium nonstick skillet over medium-low heat. Melt the butter and brown it. Add the drained gnocchi to the browned butter. Raise the heat to medium high and lightly brown the gnocchi. Season the gnocchi with salt, pepper, and nutmeg, turn to coat, and add the chives, toss, and remove from the heat.
  • Adjust the seasonings on the chicken with figs. If you would like a little more sauce, add another half cup of stock to the pan. Serve the chicken and figs in shallow dishes, the gnocchi piled in the center of the bowl on top of the chicken. Garnish it with the crisp pancetta sticks.
  • notes
  • Look for plump, tender dried figs in the bulk section of the market or buy the figs in packages. Check for tough stem tops and trim them off if necessary.
  • This dish uses Rosso di Montalcino wine (an affordable, younger version of Brunello-I call it "Baby Brunello") but you can substitute any dry red wine you like from your On Hand supply.

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