Chicken With Pancetta and Figs

(from saymyname’s recipe box)

Source: Cooking Light

Serves 4 people

Categories: Chicken, Cooking Light, Main Dish

Ingredients

  • 3/4 teaspoon olive oil
  • 1 cup vertically sliced onion
  • 1 ounce pancetta, finely chopped
  • 2 teaspoons garam masala
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 chicken thighs, skinned
  • 1/4 cup tawny port
  • 2 tablespoons red wine vinegar
  • 1 cup fat-free chicken broth
  • 12 dried calimyrna figs, quartered
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme

Directions

  1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add in onion and pancetta; stir/saute for 3 minutes; remove from pan and set aside.

  2. In a small bowl, combine garam masala and the next 3 ingredients; sprinkle evenly over chicken.

  3. Add chicken to pan; cook over medium-high heat 4 minutes on each side or until browned.

  4. Add port and vinegar; cook 30 seconds, scraping pan to loosen browned bits.

  5. Add onion mixture and broth; bring to a boil.

  6. Cover, lower heat, and simmer 10 minutes. Add figs, cover, and simmer 8 minutes or until chicken is done.

  7. Stir in parsley and thyme.

  8. Garnish with thyme sprigs, if you like.

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