MONTALCINO CHICKEN WITH FIGS - RACHAEL RAY
Fom Rachael Ray's 30 Minutes Meals. I watched this episode & the dish looked wonderful. Montalcino is a small town in Italy famous for its vineyards. Rachael suggests using Brunello wine in this recipe.
Provided by SusieQusie
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 415.8, Fat 16, SaturatedFat 2.5, Cholesterol 70.2, Sodium 171.8, Carbohydrate 27.5, Fiber 3.6, Sugar 17.1, Protein 30.4
CHICKEN, FIG, AND PANCETTA BITES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 8 party servings
Number Of Ingredients 7
Steps:
- If using fresh figs proceed to the preheat instructions. If using dried figs, place a small pan of water on stove and bring to a simmer. Add figs and plump them in water for 5 minutes. Drain and cool.
- Preheat griddle or grill pan over medium to high heat.
- Cut chicken into large chunks: cut a tenderloin in half or cut a thigh into 3 chunks. Drizzle chicken with balsamic and oil and toss to coat. Wash hands and season chicken with salt and pepper.
- Place a half fig on each piece of chicken and wrap with 1 slice of pancetta. Skewer to secure and place on grill. Wash hands again. Grill chicken bites 4 to 5 minutes on each side.
MONTALCINO CHICKEN WITH FIGS AND BUTTERED GNOCCHI WITH PANCETTA AND NUTMEG
Montalcino is the city I married in. I will make this dish for John every September 24, for our wedding anniversary. The way to anyone's heart, forever and ever, is through their stomach! THIS is NOT your average chicken dinner!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- ** This dish uses Rosso di Montalcino wine (an affordable, younger version of Brunello -- I call it "Baby Brunello") but you can substitute any dry red wine you like.
- Heat a deep skillet over medium high heat. Add extra-virgin olive oil, 4 turns of the pan, and the cut pancetta. Brown the pancetta, 3 to 4 minutes then remove with a slotted spoon and reserve.
- Place a pot of water on the stove to boil for the gnocchi.
- While pancetta browns, season the chicken chunks with salt and pepper and dredge in a little flour then add to the hot pan. Brown the pieces 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 chopped figs. Saute 5 minutes, combine chicken with onions and figs then add the wine and cook it down 5 minutes or so 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, while you make the gnocchi.
- Add salt and gnocchi to boiling water and cook to package directions, drain, 4 minutes for fresh gnocchi, 6 minutes for frozen. Heat a medium nonstick skillet over medium-low heat. Melt butter and brown it. Drain gnocchi and add to skillet. Raise heat to medium-high and lightly brown the dumplings. Season gnocchi with salt, pepper and nutmeg, turn to coat and add chives, toss and remove from heat.
- Adjust the seasonings on the chicken with figs. If you would like a little more sauce, shake another half cup of stock into the pan. Serve the chicken and figs in shallow dishes, the gnocchi piled in the center of the bowl on top of the chicken. Garnish with crisp pancetta sticks.
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