Montalcino Chicken With Figs And Buttered Gnocchi With Pancetta And Nutmeg
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1
Salt1 large
Onion (thinly sliced)4 cloves
Garlic (crushed)1.5 cups
Chicken Stock1 tbsp
Thyme (chopped, 4 sprigs)3 tbsps
Butter3 tbsps
Chives (chopped, 10 blades)Directions:
1
** 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
2
Heat a deep skillet over medium high heat
3
Add extra-virgin olive oil, 4 turns of the pan, and the cut pancetta
4
Brown the pancetta, 3 to 4 minutes then remove with a slotted spoon and reserve
5
Place a pot of water on the stove to boil for the gnocchi
6
While pancetta browns, season the chicken chunks with salt and pepper and dredge in a little flour then add to the hot pan
7
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
8
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
9
Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine
10
Reduce heat to simmer cook another 10 minutes, while you make the gnocchi
11
Add salt and gnocchi to boiling water and cook to package directions, drain, 4 minutes for fresh gnocchi, 6 minutes for frozen
12
Heat a medium nonstick skillet over medium-low heat
13
Melt butter and brown it
14
Drain gnocchi and add to skillet
15
Raise heat to medium-high and lightly brown the dumplings
16
Season gnocchi with salt, pepper and nutmeg, turn to coat and add chives, toss and remove from heat
17
Adjust the seasonings on the chicken with figs
18
If you would like a little more sauce, shake another half cup of stock into the pan
19
Serve the chicken and figs in shallow dishes, the gnocchi piled in the center of the bowl on top of the chicken
20
Garnish with crisp pancetta sticks