Chicken With Pancetta and Figs |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Cooking Light. Serving size: 2 thighs and 2/3 cup sauce. Per serving: 392 calories, 11.5 g fat, 32.3 g protein, 42.3 g carb, 8 g fiber, 125 mg cholesterol. Ingredients:
3/4 teaspoon olive oil |
1 cup vertically sliced onion |
1 ounce pancetta, finely chopped |
2 teaspoons garam masala |
1 teaspoon brown sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
8 chicken thighs, skinned |
1/4 cup tawny port |
2 tablespoons red wine vinegar |
1 cup fat-free chicken broth |
12 dried calimyrna figs, quartered |
3 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh thyme |
Directions:
1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
2. Add in onion and pancetta; stir/saute for 3 minutes; remove from pan and set aside.
3. In a small bowl, combine garam masala and the next 3 ingredients; sprinkle evenly over chicken.
4. Add chicken to pan; cook over medium-high heat 4 minutes on each side or until browned.
5. Add port and vinegar; cook 30 seconds, scraping pan to loosen browned bits.
6. Add onion mixture and broth; bring to a boil.
7. Cover, lower heat, and simmer 10 minutes.
8. Add figs, cover, and simmer 8 minutes or until chicken is done.
9. Stir in parsley and thyme.
10. Garnish with thyme sprigs, if you like.
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