Chicken With Pancetta And Figs

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3/4 teaspoon olive oil

Cooking spray

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 freshly ground black pepper

8 chicken thighs (about 2 1/4 pounds), skinned

1/4 cup tawny port

2 tablespoons red wine vinegar

1 cup fat-free, less-sodium chicken broth

12 dried Calimyrna figs, quartered

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh thyme

Fresh thyme sprigs (optional)

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