Montalcino Chicken with Figs and Buttered Gnocchi with Pancetta and Nutmeg | Recipe Finder

Ingredients

• 1/4 cup extra-virgin olive oil ,
• 4 turns of the pan
• 1/3 pound thick-cut (1/4-inch) pancetta, cut into sticks
• 2 pounds boneless, skinless chicken, breasts and thighs combined, cut into large chunks
• Salt and pepper
• Flour, for dredging
• 1 large onion, thinly sliced
• 4 cloves garlic , crushed
• 14-16 dried figs, halved (look for plump, tender dried fig varieties in bulk section of market.)
• 1/3 bottle dry red wine , eyeball it (recommended: Rosso di Montalcino)
• 1 to 1 1/2 cups chicken stock
• 1/4 cup, a generous handful, chopped flat-leaf parsley
• 1 lemon, zested
• 1 tablespoon chopped thyme,
• 4 sprigs
• 1 package,
• 12 to 16 ounces fresh or frozen store bought gnocchi (potato pasta )
• 3 tablespoons butter
• 1/4 teaspoon freshly grated nutmeg, eyeball it
• 2 to 3 tablespoons chopped chives,
• 10 blades