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 onions, 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 lemons, zest of
1 tablespoon chopped thyme
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.