Chicken With Pancetta And Figs

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
• 2 add in onion and pancetta; stir/saute for 3 minutes; remove from pan and set aside.
• 3 in a small bowl, combine garam masala and the next 3 ingredients; sprinkle evenly over chicken.
• 4 add chicken to pan; cook over medium-high heat 4 minutes on each side or until browned.
• 5 add port and vinegar; cook 30 seconds, scraping pan to loosen browned bits.
• 6 add onion mixture and broth; bring to a boil.
• 7 cover, lower heat, and simmer 10 minutes.
• 8 add figs, cover, and simmer 8 minutes or until chicken is done.
• 9 stir in parsley and thyme.
• 10 garnish with thyme sprigs, if you like.