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