Chicken With Figs and Gnocchi

I got this recipe from one of Rachel Ray's cookbooks. It looks like it's difficult, but it's actually very easy.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4 cup olive oil
• 1⁄3 lb pancetta, cut into sticks
• 2  lbs chicken, cut into large chunks
•  flour, for dredging
• 1  large onion, thinly sliced
• 4  garlic cloves, crushed
• 14 -16  dried mission figs, quartered
• 3  ounces dry red wine (1/3 of a bottle)
• 1  cup  chicken stock
• 1⁄4 cup  fresh flat leaf parsley, chopped
• 1  tablespoon fresh thyme (4 sprigs)
• 12 -16  ounces  gnocchi
• 3  tablespoons butter
• 1⁄4 teaspoon  grated nutmeg
• 3  tablespoons chives, chopped

Directions

1. Brown the pancetta in the olive oil, about 3-4 minutes, then remove with slotted spoon and reserve.
2. Season the chicken chunks with salt and pepper and dredge in flour.
3. After removing pancetta, add the chicken to the same pan. Brown the pieces for a few minutes each side.
4. Add the onions, garlic and figs to the pan and saute for 5 minutes.
5. Add the wine, and cook for 5 more minutes, or until only a third of a cup of liquid remains.
6. Add the chicken stock, parsley and thyme to the chicken and stir to combine. Simmer for about 10 minutes.
7. While the chicken mixture is simmering, cook the gnocchi according to the package directions and drain.
8. Heat a medium skillet over medium-low heat. Melt the butter and brown it.
9. Add the gnocchi, raise the heat a bit, and lightly brown.
10. Season gnocchi with salt, pepper, nutmeg and chives.
11. Serve the gnocchi over the chicken and fig mixture and sprinkle with the pancetta.