Montalcino Chicken with Figs and Buttered Gnocchi with Pancetta and Nutmeg

Name: Montalcino Chicken with Figs and Buttered Gnocchi with Pancetta and Nutmeg
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 3 Tbsps butter; 907 grams boneless, skinless chicken, breasts and thighs combined, cut into large chunks; 237 milliliters chicken stock; 2 Tbsps chopped chives, 10 blades; 14 dried figs, halved (look for plump, tender dried fig varieties in bulk section of market.); 0 bottles dry red wine, eyeball it (recommended: Rosso di Montalcino); 4 servings Flour, for dredging; 4 cloves garlic, crushed; 1 package 12 to 16 ounces fresh or frozen store bought gnocchi (potato pasta); 1 lemon, zested; 0 teaspoons freshly grated nutmeg, eyeball it; 59 milliliters extra-virgin olive oil, 4 turns of the pan; 1 large onion, thinly sliced; 151 grams thick-cut (1/4-inch) pancetta, cut into sticks; 4 servings Salt and pepper; 1 Tbsp chopped thyme, 4 sprigs; 59 milliliters a generous handful, chopped flat-leaf parsley

Montalcino Chicken with Figs and Buttered Gnocchi with Pancettan and Nutmeg might be just the main course you are searching for. This recipe serves 4. One serving contains 1030 calories, 51g of protein, and 72g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have olive oil, garlic, chicken, and a few other ingredients on hand, you can make it. To use up the dried figs you could follow this main course with the Fig & Cacao Nib Ice Cream as a dessert. This recipe is typical of Mediterranean cuisine. 1 person found this recipe to be delicious and satisfying.

Instructions

** This dish uses Rosso di Montalcino wine (an affordable, younger version of Brunello -- I call it "Baby Brunello") but you can substitute any dry red wine you like.

Ingredients you will need

Wine

Heat a deep skillet over medium high heat.

Equipment you will use

Frying Pan

Add extra-virgin olive oil, 4 turns of the pan, and the cut pancetta. Brown the pancetta, 3 to 4 minutes then remove with a slotted spoon and reserve.

Ingredients you will need

Extra Virgin Olive Oil

Pancetta

Equipment you will use

Slotted Spoon

Frying Pan

Place a pot of water on the stove to boil for the gnocchi.

Ingredients you will need

Gnocchi

Water

Equipment you will use

Stove

Pot

While pancetta browns, season the chicken chunks with salt and pepper and dredge in a little flour then add to the hot pan. Brown the pieces a few minutes on each side over high heat, then scoot the meat to the edges of the pan and add the onions, garlic and chopped figs.

Ingredients you will need

Salt And Pepper

Pancetta

Meat

Garlic

Onion

All Purpose Flour

Figs

Equipment you will use

Frying Pan

Saute 5 minutes, combine chicken with onions and figs then add the wine and cook it down 5 minutes or so until only about 1/3 cup remains.

Ingredients you will need

Whole Chicken

Onion

Figs

Wine

Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce heat to simmer cook another 10 minutes, while you make the gnocchi.

Ingredients you will need

Chicken Stock

Lemon Zest

Whole Chicken

Gnocchi

Parsley

Thyme

Add salt and gnocchi to boiling water and cook to package directions, drain, 4 minutes for fresh gnocchi, 6 minutes for frozen.

Ingredients you will need

Gnocchi

Water

Salt

Heat a medium nonstick skillet over medium-low heat. Melt butter and brown it.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Drain gnocchi and add to skillet. Raise heat to medium-high and lightly brown the dumplings. Season gnocchi with salt, pepper and nutmeg, turn to coat and add chives, toss and remove from heat.

Ingredients you will need

Gnocchi

Chives