Chicken With Pancetta And Figs

---

From cooking light. Serving size: 2 thighs and 2/3 cup sauce. Per serving: 392 calories, 11.5 g fat, 32.3 g protein, 42.3 g carb, 8 g fiber, 125 mg cholesterol.

---

Steps

---

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.

---

Add in onion and pancetta.

---

Stir / saute for 3 minutes.

---

Remove from pan and set aside.

---

In a small bowl , combine garam masala and the next 3 ingredients.

---

Sprinkle evenly over chicken.

---

Add chicken to pan.

---

Cook over medium-high heat 4 minutes on each side or until browned.

---

Add port and vinegar.

---

Cook 30 seconds , scraping pan to loosen browned bits.

---

Add onion mixture and broth.

---

Bring to a boil.

---

Cover , lower heat , and simmer 10 minutes.

---

Add figs , cover , and simmer 8 minutes or until chicken is done.

---

Stir in parsley and thyme.

---

Garnish with thyme sprigs , if you like.

---

Ingredients

---

olive oil, onion, pancetta, garam masala, brown sugar, salt, pepper, chicken thighs, tawny port, red wine vinegar, fat-free chicken broth, calimyrna figs, fresh parsley, fresh thyme