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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a deep skillet over medium high heat. | 2. Add olive oil and pancetta. Brown the pancetta 3 to 4 minutes then remove and reserve. | 3. 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. | 4. Move the meat to the edges of the pan and add the onions, garlic and chopped figs. Saute 5 minutes. | 5. Combine chicken with onions and figs then add the wine and cook it down 5 minutes or until only about 1/3 cup remains. | 6. Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce heat to simmer cook another 10 minutes. | 7. If you would like a more sauce, pour another half cup of stock into the pan. | 8. Remove from pan & garnish with crisp pancetta sticks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
pancetta	1/3		cut	8.4056	0.0	1.87	0.0472
chicken breast	4	boneless	skinless cut boneless	-	-	-	-
salt pepper				8.4056	0.0	1.87	0.0472
flour				-	-	-	-
onion	1		sliced	60.0	14.01	1.65	0.15
garlic clove	4		crushed	8.4056	0.0	1.87	0.0472
fig	14 -16		dried	-	-	-	-
red wine	1	cup		-	-	-	-
chicken stock	1 - 1 1/2	cup		0.0	0.0	0.0	0.0
flat leaf parsley	1/4	cup	chopped	8.4056	0.0	1.87	0.0472
lemon zest	1			8.4056	0.0	1.87	0.0472
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.