They say the way to anyone’s heart is through their stomach. With this recipe you can prove that statement to be true. In the Dallas area Central Market has a great variety of red wines that will go wonderfully with this dish. With two locations, one at 5750 E. Lovers Ln.
Dallas, TX 75206 and the other at 10720 Preston Rd. Dallas, TX 75230. If your still not sure they have an experienced staff that will help you find what you need.
Chicken with Figs and Buttered Gnocchi with Nutmeg
1/4 cup extra virgin olive oil
1/3 pound think cut pancetta or bacon, cut into strips
2 pounds boneless, skinless chicken breasts and thighs, cut into large chunks
salt and pepper
flour, for dredging
1 large onion, thinly sliced
4 garlic cloves, crushed
14 to 16 dried black mission figs, quartered
1/3 bottle dry red wine (eyeball it)
1 cup chicken stock (plus at least 1/2 cup more if needed)
1/4 cup fresh flat leaf parsley, chopped
zest of 1 lemon
1 tablespoon chopped fresh thyme (about 4 sprigs)
1 12 to 16 ounce package fresh or frozen gnocchi
3 tablespoons unsalted butter
1/4 teaspoon freshly grated nutmeg
3 tablespoons chopped or snipped chives
1. Place a pot of water on the stove to boil for the gnocchi.
2. Heat a deep skillet over medium high heat. Aadd the olive oil and the pancetta or bacon. Brown for 3-4 minutes, then remove it with a slotted spoon.
3. While the pancetta(bacon) browns, season the chicken chunks with salt and pepper and dredge them in the flour. After removing the pancetta(bacon) from the pan, add the chicken. Brown the pieces for a few minutes on each side over high heat, then scoot the meat to the edges of the pan. Add the onions, garlic and figs. Saute for 5 minutes, then combine with the chicken. Add the wine and cook it down for 5 minutes or so until only about 1/3 cup of liquid remains. Add 1 cup of the chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce the heat to a simmer and cook for another 10 minutes, while you make the gnocchi.
4. Add salt and gnocchi to the boiling water and cook according to package directions, 4 minutes for fresh and 6 minutes for frozen. Drain. Heat a medium nonstick skillet over medium low heat. Melt the butter and brown it. Add the drained gnocchi to the browned butter. Raise the heat to medium high and lightly brown the gnocchi. Season the with salt, pepper and nutmeg, turning to coat. Add the chives and toss, remove from heat.
5. Serve the chicken mixture in shallow dishes with the gnocchi on top. Garnish with the pancetta(bacon).
1. If you would like more sauce add about 1/2 of your extra stock to the pan.
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