TUSCAN CHICKEN

I have been told that this dish is very particular in a good sense as the flavor will be a topic for discussion at your dinner table. I first ate this dish years ago at very good friend of mines home in Florence (Gabriella).... Thank you Gabi for this recipe !


YOU'LL NEED:
(Serves 4-6)

- 2 lbs (about a kilo) of dark and white boneless chicken
- 1 yellow or red onion
- 1 T of Rosemary (fresh and cut finely)
- 1 t of Tyme (fresh)
- 1/2 lb pancetta or lean bacon
- 2 T spoons olive oil
- 1 cup all purpose white flour)
- 15-20 small figs (cut in halves)
- 1 cup dry white wine
- 1 cup chicken broth
- salt & pepper
- lemon zest

PREPARATION:

- In a large and relative deep saucepan, cut your pancetta or bacon into small pieces and brown, then remove and place on a paper towel.
- In the same pan (with the oil from the pancetta) place your cut and cleaned and floured bite size chicken (I remove the skin but some skin does give extra flavor) chicken on medium heat. let brown for about 10 minutes, you will need ensure that you turn to brown both sides.
- Add the diced onion at this time along with your herbs (rosemary and tyme)
- Add your figs (remember to cut in halves to allow the flavor to oooz and gather with the chicken)
- Add now your white wine, when most of the wine has evaporated, add the chicken broth, salt and pepper to taste and cover for approximately 20 minutes on medium heat. You will see that the figs have contributed to the now deep redish sauce. Sprinkle lemon zest a top and serve.

I suggest that you serve this with Gnocchi made with a butter and sage/nutmeg sauce.

ENJOY !!!