Primal Fig and Red Wine Chicken

Ingredients
1/4 cup extra-virgin olive oil, 4 turns of the pan
1/3 pound thick-cut (1/4-inch) pancetta, cut into sticks
2 pounds boneless, skinless chicken, breasts and thighs combined, cut into large chunks
Salt and pepper
Almond Flour, for dredging
1 large onion, thinly sliced
4 cloves garlic, crushed
14-16 dried figs, halved (look for plump, tender dried fig varieties in bulk section of market.)
1/3 bottle dry red wine, eyeball it (recommended: Rosso di Montalcino)
1 to 1 1/2 cups chicken stock
1/4 cup, a generous handful, chopped flat-leaf parsley
1 lemon, zested
1 tablespoon chopped thyme, 4 sprigs

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. 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. Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce heat to simmer cook another 10 minutes

Serving Size: 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user AFALLON918.