3\/4 tsp. Olive Oil
\nCooking Spray
\n1 C. vertically sliced Onion
\n1 oz. Pancetta, finely chopped (sub lean cooked bacon, if necessary)
\n2 tsp. Garam Marsala
\n1 tsp. Brown Sugar
\n1\/2 tsp. Salt
\n1\/4 tsp. Pepper
\n8 Chicken Thighs, skinned (about 2 1\/4 lbs.)
\n1\/4 C. Tawny Port
\n2 T. Red Wine Vinegar
\n1 C. Chicken Broth
\n12 dried Calimyrna Figs, quartered (stir in fresh figs just before serving instead, if available)
\n3 T. chopped fresh Parsley
\n1 T. chopped fresh Thyme<\/p>\n
Heat oil in 12″ nonstick skillet over medium high heat. Add onion and pancetta; saut\u00e9 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.<\/p>\n
Yield: 4 servings
\nServing Size: 2 thighs and 2\/3 C. sauce<\/p>\n
Calories: 392
\nFat: 11.5g
\nFiber: 8g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n