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Chicken with Pancetta and Figs

Chicken with Pancetta and Figs
Photo by Photography: Randy Mayor

Ingredients

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

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...

View full recipe at My Recipes

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