MONTALCINO CHICKEN WITH FIGS - RACHAEL RAY

Montalcino Chicken With Figs - Rachael Ray image

Provided by SusieQusie

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

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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