Montalcino Chicken with Figs and Buttered Gnocchi with Pancetta and Nutmeg

Ingredients

• 3 tablespoons butter 
• 2 pounds meat from a rotisserie chicken boneless skinless cut into large chunks
• 1 cups chicken stock see 
• 2 tablespoons chives chopped
• 14  figs dried halved for plump, tender fig varieties in bulk section of market. look
• 0.3 bottle cooking wine dry red recommended: Rosso di Montalcino
• 4 servings flour for dredging
• 4 cloves garlic crushed
• 1 package to 16 ounces gnocchi fresh store bought potato pasta
• 1  lemon zest 
• 0.3 teaspoon nutmeg freshly grated
• 0.3 cup olive oil extra-virgin
• 1 large onion thinly sliced
• 0.3 pound pancetta thick-cut cut into sticks
• 4 servings salt and pepper 
• 1 tablespoon thyme leaves chopped
• 0.3 cup a handful generous chopped

Equipment

• bowl
• frying pan
• pot
• stove
• slotted spoon

Directions

1. ** 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.
2. Heat a deep skillet over medium high heat.
3. Add extra-virgin olive oil, 4 turns of the pan, and the cut pancetta. Brown the pancetta, 3 to 4 minutes then remove with a slotted spoon and reserve.
4. Place a pot of water on the stove to boil for the gnocchi.
5. While pancetta browns, season the chicken chunks with salt and pepper and dredge in a little flour then add to the hot pan. Brown the pieces 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 chopped figs.
6. Saute 5 minutes, combine chicken with onions and figs then add the wine and cook it down 5 minutes or so until only about 1/3 cup remains.
7. Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce heat to simmer cook another 10 minutes, while you make the gnocchi.
8. Add salt and gnocchi to boiling water and cook to package directions, drain, 4 minutes for fresh gnocchi, 6 minutes for frozen.
9. Heat a medium nonstick skillet over medium-low heat. Melt butter and brown it.
10. Drain gnocchi and add to skillet. Raise heat to medium-high and lightly brown the dumplings. Season gnocchi with salt, pepper and nutmeg, turn to coat and add chives, toss and remove from heat.
11. Adjust the seasonings on the chicken with figs. If you would like a little more sauce, shake another half cup of stock into the pan.
12. Serve the chicken and figs in shallow dishes, the gnocchi piled in the center of the bowl on top of the chicken.
13. Garnish with crisp pancetta sticks.