Chicken with Pancetta and Figs

As my mom says, "DELICIOUS!" 

Serves 4

Prep time: 20 minutes 

Total time: 1 hour 10 minutes 

3/4 teaspoon olive oil

cooking spray

1 cup vertically sliced onion

1 ounce pancetta, finely chopped *

1 pound button mushrooms

1 teaspoon brown sufar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

8 chicken thighs (about 2 1/4 pounds), skinned

1/4 cup tawny port

2 tablespoons balsamic vinegar

1 cup fat-free chicken broth

12 dried Calimyrna figs, quartered **

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh thyme

Fresh thyme springs (optional)

1 package basmati wild-rice mixture, cooked, substitute fat-free chicken broth for water

Heat the old in a 12-inch nonstick skillet coating with cooking spray over medium-high heat.  Add onion, pancetta, and mushrooms, saute 3 minutes.  Remove from pan.

Combine sugar, salt, and pepper; 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, reduce heat and simmer 10 minutes.  Add figs; cover and simmer 5 minutes or until chicken is done (3 minutes without lid).  Stir in parsley and chopped thyme.  Reduce sauce by cooking on medium-high 2 minutes.

Calories 392 (26% from fat); Fat 11.5g (sat 3.2g); Protein 32.3g; Carb 42.3g; Fiber 8g

* If you can't find pancetta, substitute lean cooked bacon

** If fresh figs are available, stir them in just before serving, omitting the dried figs 

Modified based upon Cooking Light September 2003