Montalcino Chicken With Figs And Buttered Gnocchi

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup extra-virgin olive oil (EVOO), 4 turns of the pan

1/3 pound thick-cut (1/4 inch) pancetta, cut into sticks

2 pounds skinless, boneless chicken breasts and thighs, cut into large chunks

Salt and freshly ground pepper

All-purpose flour, for dredging

1 large onion, thinly sliced

4 garlic cloves, crushed

14 - 16 dried Mission figs, quartered

1/3 bottle Rosso di Montalcino wine (eyeball it)

1 1/2 - 2 cups chicken broth

1/4 cup chopped flat-leaf parsley (a generous handful)

Zest of 1 lemon

1 tablespoon chopped thyme

1 12 - 16 ounce package fresh or frozen store-bought gnocchi

3 tablespoons unsalted butter

1/4 teaspoon freshly grated nutmeg (eyeball it)

2 - 3 tablespoons chopped chives (10 chives)

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