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1
Place a pot of water on the stove to boil for the gnocchi.
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2
Heat a deep skillet over medium-high heat.
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3
Add the EVOO and the pancetta.
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4
Brown the pancetta, 3 to 4 minutes, then remove it with a slotted spoon and reserve.
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5
While the pancetta browns, season the chicken chunks with salt and pepper and dredge them in a little flour.
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6
After removing the pancetta from the pan, add the chicken.
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7
Brown the pieces for a few minutes on each side over high heat, then scoot the meat to the edges of the pan and add the onions, garlic, and figs.
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8
Saute 5 minutes, combine the chicken with the onions and figs, then add the wine and cook it down for 5 minutes or so until only about 1/3 cup of liquid remains.
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9
Add 1 cup of the chicken stock, the parsley, lemon zest, and thyme to the chicken and stir to combine.
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10
Reduce the heat to a simmer and cook for another 10 minutes, while you make the gnocchi.
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11
Add salt and gnocchi to the boiling water and cook them according to package directions, 4 minutes for fresh gnocchi, 6 minutes for frozen.
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12
Drain.
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13
Heat a medium nonstick skillet over medium-low heat.
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14
Melt the butter and brown it.
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15
Add the drained gnocchi to the browned butter.
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16
Raise the heat to medium high and lightly brown the gnocchi.
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17
Season the gnocchi with salt, pepper, and nutmeg, turn to coat, and add the chives, toss, and remove from the heat.
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18
Adjust the seasonings on the chicken with figs.
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19
If you would like a little more sauce, add another half cup of stock to the pan.
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20
Serve the chicken and figs in shallow dishes, the gnocchi piled in the center of the bowl on top of the chicken.
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21
Garnish it with the crisp pancetta sticks.
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22
Look for plump, tender dried figs in the bulk section of the market or buy the figs in packages.
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23
Check for tough stem tops and trim them off if necessary.
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24
This dish uses Rosso di Montalcino wine (an affordable, younger version of BrunelloI call it Baby Brunello) but you can substitute any dry red wine you like from your On Hand supply.
