Chicken with Pancetta and Figs

Ingredients

• 12 dried Calimyrna figs, quartered
• 2 tablespoons red wine vinegar
• ¼ teaspoon freshly ground black pepper
• 1 cup fat-free, less-sodium chicken broth
• 1 cup vertically sliced onion
• ½ teaspoon salt
• 1 teaspoon brown sugar
• + 9 more ingredients
• • Cooking spray
  • 8 chicken thighs (about 2 1/4 pounds), skinned
  • 3 tablespoons chopped fresh parsley
  • ¼ cup tawny port
  • Fresh thyme sprigs (optional)
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons garam masala
  • 1 ounce pancetta, finely chopped
  • ¾ teaspoon olive oil

Heat the oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion and pancetta; sauté 3 minutes. Remove from pan.Combine garam masala, sugar, salt, and pepper; sprinkle evenly over chicken. Add chicken to pan; cook over medium-high heat 4 minutes on each side o...

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