Montalcino Chicken With Figs - Rachael Ray
photo by Paintpuddles
- Ready In:
- 1⁄4 cup olive oil
- 1⁄3 lb pancetta, thick-cut, cut into strips
- 4 boneless skinless chicken breasts, cut into large chunks
- salt and pepper
- flour, for dredging
- 1 large onion, thinly sliced
- 4 garlic cloves, crushed
- 14 -16 dried figs, halved
- 1 cup dry red wine
- 1 - 1 1⁄2 cup chicken stock
- 1⁄4 cup chopped flat leaf parsley
- 1 lemon, zest of
- 1 tablespoon chopped thyme
- Heat a deep skillet over medium high heat.
- Add olive oil and pancetta. Brown the pancetta 3 to 4 minutes then remove and reserve.
- Season the chicken chunks with salt and pepper, dredge in flour then add to the hot pan. Brown the pieces a few minutes on each side over high heat.
- Move the meat to the edges of the pan and add the onions, garlic and chopped figs. Saute 5 minutes.
- Combine chicken with onions and figs then add the wine and cook it down 5 minutes or until only about 1/3 cup remains.
- Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce heat to simmer cook another 10 minutes.
- If you would like a more sauce, pour another half cup of stock into the pan.
- Remove from pan & garnish with crisp pancetta sticks.
Questions & Replies
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I've made this twice from RR's magazine. In the magazine recipe she suggests topping with brown butter gnocchi. It's wonderful that way.The last time I made this, I used regular bacon (no pancetta in the house), and it gave it a smokier flavor. It is MUCH better the second day after the flavors have had a chance to marry. DH in fact has told me that this is one of the best recipes I make, and he enjoys pretty much anything I throw at him! I do agree however, that it takes longer than 30 minutes. Thanks for posting!
I also saw this episode on TV and made the dish. Wanting to get as close to Rachel's dish as possible, we also searched out her recommended wine. Once it was finished, the chicken tasted pretty good. The cooked figs were unusual. Maybe I'm just slow, but this also took me quite a bit longer than 30 minutes. Overall, the dish was at least edible, but not something I would make again.
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