Montalcino Chicken With Figs And Buttered Gnocchi With Nutmeg Recipes

MONTALCINO CHICKEN WITH FIGS AND BUTTERED GNOCCHI WITH NUTMEG

Steps:

• Place a pot of water on the stove to boil for the gnocchi.
• Heat a deep skillet over medium-high heat. Add the EVOO and the pancetta. Brown the pancetta, 3 to 4 minutes, then remove it with a slotted spoon and reserve.
• While the pancetta browns, season the chicken chunks with salt and pepper and dredge them in a little flour. After removing the pancetta 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 and add the onions, garlic, and figs. Sauté 5 minutes, combine the chicken with the onions and figs, then 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, the 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.
• Add salt and gnocchi to the boiling water and cook them according to package directions, 4 minutes for fresh gnocchi, 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 gnocchi with salt, pepper, and nutmeg, turn to coat, and add the chives, toss, and remove from the heat.
• Adjust the seasonings on the chicken with figs. If you would like a little more sauce, add another half cup of stock to 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 it with the crisp pancetta sticks.
• notes
• Look for plump, tender dried figs in the bulk section of the market or buy the figs in packages. Check for tough stem tops and trim them off if necessary.
• 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 from your On Hand supply.

CHICKEN WITH FIGS AND GNOCCHI

Steps:

• Brown the pancetta in the olive oil, about 3-4 minutes, then remove with slotted spoon and reserve.
• Season the chicken chunks with salt and pepper and dredge in flour.
• After removing pancetta, add the chicken to the same pan. Brown the pieces for a few minutes each side.
• Add the onions, garlic and figs to the pan and saute for 5 minutes.
• Add the wine, and cook for 5 more minutes, or until only a third of a cup of liquid remains.
• Add the chicken stock, parsley and thyme to the chicken and stir to combine. Simmer for about 10 minutes.
• While the chicken mixture is simmering, cook the gnocchi according to the package directions and drain.
• Heat a medium skillet over medium-low heat. Melt the butter and brown it.
• Add the gnocchi, raise the heat a bit, and lightly brown.
• Season gnocchi with salt, pepper, nutmeg and chives.
• Serve the gnocchi over the chicken and fig mixture and sprinkle with the pancetta.

MONTALCINO CHICKEN WITH FIGS - RACHAEL RAY

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.

CHICKEN GNOCCHI WITH BROWNED BUTTER

Steps:

• In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.
• Make gnocchi in boiling water as directed on package; drain.
• Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
• Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.

CHICKEN WITH GNOCCHI

Steps:

• Combine bacon and onion in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Set aside.
• Heat oil in a pan over medium heat. Add chicken and 1/2 of the lemon juice and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
• Meanwhile, mix balsamic vinegar, brown sugar, rosemary, red pepper flakes, and remaining lemon juice together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture bubbles, 5 to 7 minutes. Add tomatoes with some of their juice and continue to simmer while chicken finishes cooking.
• Melt butter in a pan over medium heat. Pan-fry gnocchi in the hot butter until golden brown, 5 to 7 minutes.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes.
• Place bacon and onion onto a serving plate and top with spinach, gnocchi, and chicken, in that order. Drizzle with tomato-balsamic sauce.