Chicken Breast with Fig, Pancetta and Gnocchi

Chicken Breast is so versatile. I always like to try something new with everyday ingredients or sometimes, like in this case I have 2 ingredients that I build the recipe around, Chicken and Gnocchi. We had potatoes left over and gnocchi is great portioned out and placed in freezer. I followed Jamie Olivers Recipe for the gnocchi (yes I actually cooked something) and after a tasting with Paulie we added mixed dry herbs for a pop of flavour. When we finished rolling and cutting we had 4 boxes of gnocchi portions for 2 people so 4 more great recipes to find for gnocchi or maybe we have to have this one again as the richness from the wine, saltyness from the pancetta and sweetness of figs against the juicy chicken and gnocchi clouds is a taste sensation.

Ingredients

Olive oil

1 cup of cubed pancetta or bacon

2 skinless, boneless chicken breasts

Salt and freshly ground pepper

All-purpose flour, for dredging

1 large onion, thinly sliced

4 garlic cloves, crushed

14 – 16 dried figs, quartered

1 large Glass of red wine

1 1/2- 2 cups chicken stock

1/4 cup/handful of chopped parsley

Zest of 1 lemon

1 tablespoon chopped thyme

fresh or frozen homemade/shop bought gnocchi

3 tablespoons unsalted butter

1/4 teaspoon freshly grated nutmeg

Directions

Heat a large, deep skillet over medium-high heat. Add a glug of olive oil to the pan and the pancetta. Cook the pancetta for 3 to 4 minutes to brown and crisp it, then remove with a slotted spoon and reserve. Place a large pot of water on the cooker to boil.
Meanwhile, season the chicken chunks with salt and pepper and dredge in a little flour. Reheat the skillet, add the chicken and brown over high heat for a few minutes on each side, then push the meat to the edges of the pan and add the onion, garlic and figs. Cook for 5 minutes, then mix the chicken chunks into the onion and figs. Add the wine to the pan and cook it down for 5 minutes or so, until about 1/3 of a glass remains. Add 1 1/2 cups of the chicken stock the parsley, lemon zest and thyme, and stir to combine. Reduce the heat to a simmer and cook the chicken another 10 minutes, while you prepare the gnocchi.
Salt the boiling water and add the gnocchi; cook until the gnocchi float to the top or according to the package directions, then drain. Heat a medium nonstick skillet over medium-low heat. Melt the butter and cook until the butter is browned. Add the gnocchi to the browned butter. Raise the heat to medium-high and lightly brown the gnocchi. Season the gnocchi with salt, pepper and the nutmeg, turning the gnocchi to coat then remove from the heat.
Taste the sauce and adjust the seasoning. If you would like a little more sauce, add a splash of water or the other 1/2 cup of chicken stock to the pan until you have your preferred consistancy. Place the chicken and figs in shallow bowls and pile the gnocchi on top of the chicken in the center of the bowls crack some pepper and serve!