Montalcino Chicken With Figs Rachael Ray Recipes

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, FIG, AND PANCETTA BITES

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.

STUFFED AND WRAPPED FIGS

Steps:

• Slice the figs lengthwise (stem-to-flower end), about halfway through, making a little pocket.
• Place 1 split fig onto each piece of prosciutto. Fill the center of the figs with pieces of ricotta salata.
• Wrap the figs with the prosciutto, making a decorative flower.
• Place the wrapped figs on a platter covered with salad greens

RACHAEL RAY CHICKEN FRANCESE AND WILTED SPINACH

Steps:

• season chicken cutlets with salt, pepper, and poultry seasoning.
• dredge the chicken in flour.
• in a small bowl, beat the eggs and egg yolk with milk or half-and-half.
• heat a large skillet over medium-high heat.
• add 2 tablespoons of EVOO and 2 tablespoons of butter to skillet.
• when heated add the crushed garlic, fry until aromatic.
• coat the chicken in the egg and milk mixture and fry on both sides for about 7-8 minutes.
• transfer chicken to plate and keep warm.
• add wine to the skillet, reduce for 1 minute.
• add the remaining tablespoon of butter, and parsley to the pan.
• pour sauce over chicken.
• bring skillet back to heat and add remaining 2 tablespoons of EVOO.
• add garlic and saute for about 1 minute.
• add the spinach, toss to coat with the oil, keep tossing until spinach becomes wilted.
• add nutmeg, salt and pepper to taste.
• server chicken along side the spinach.
• pass crusty bread around.

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.