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1
Roll the pomegranates on the counter while applying pressure for a couple of minutes.
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2
Hold the pomegranate over a pot and cut into it with a small sharp knife.
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3
The juice will come rushing out.
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4
Squeeze the pomegranates until 3/4 to 1 cup of juice is produced.
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5
Store-bought pomegranate juice can be used when fresh are not in season.
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6
Add the vinegar, peppercorns, cloves and the bay leaf.
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7
Bring to a boil over medium heat, then turn the heat down to a simmer and reduce the liquid by half, about 6 minutes.
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8
Meanwhile, cover the chicken with plastic wrap on meat safe board and pound to 1/4-inch thickness.
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9
Season the chicken on both sides with salt and pepper, to taste.
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10
Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil.
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11
Heat a second medium-sized skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan.
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12
Add the pancetta to the smaller skillet and cook until crisp, about 2 to 3 minutes.
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13
Add the potatoes and shallots in thin layer and season with a little salt and black pepper, to taste, and the red pepper flakes.
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14
Cook, turning occasionally, for 8 to 10 minutes.
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15
In the larger skillet add the chicken and cook for 8 minutes, turning once.
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16
Remove the chicken to serving plates.
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17
Strain the reduced pomegranate sauce into the skillet with the chicken and scrape up any bits from the bottom of the pan, then turn off the heat.
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18
Add the arugula to a large bowl and drizzle with the lemon and about 2 tablespoons of extra-virgin olive oil.
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19
Season with salt and pepper, to taste.
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20
Spoon the pomegranate sauce over the chicken.
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21
Top the chicken with the salad and figs and serve the potato hash alongside.
