3/4 tsp. Olive Oil
Cooking Spray
1 C. vertically sliced Onion
1 oz. Pancetta, finely chopped (sub lean cooked bacon, if necessary)
2 tsp. Garam Marsala
1 tsp. Brown Sugar
1/2 tsp. Salt
1/4 tsp. Pepper
8 Chicken Thighs, skinned (about 2 1/4 lbs.)
1/4 C. Tawny Port
2 T. Red Wine Vinegar
1 C. Chicken Broth
12 dried Calimyrna Figs, quartered (stir in fresh figs just before serving instead, if available)
3 T. chopped fresh Parsley
1 T. chopped fresh Thyme

Heat oil in 12″ nonstick skillet over medium high heat. Add onion and pancetta; sauté 3 minutes. Remove from pan. Combine garam marsala, sugar, salt and pepper; sprinkle evenly over chicken. Add chicken to pan; cook over medium heat 4 minutes 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, reduce heat and simmer 10 minutes. Add figs, cover and simmer 8-10 minutes more, or until chicken is done. Stir in parsley and thyme.

Yield: 4 servings
Serving Size: 2 thighs and 2/3 C. sauce

Calories: 392
Fat: 11.5g
Fiber: 8g