Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield
4 servings (serving size: 2 thighs and about 2/3 cup sauce)

Pancetta--Italian unsmoked bacon found in the deli of many supermarkets--adds saltiness to this dish. If you can't find it, substitute lean cooked bacon. If fresh figs are available, stir them in just before serving, omitting the dried figs. Serve over basmati rice in rimmed soup bowls.

How to Make It

Step 1

Heat the oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion and pancetta; sauté 3 minutes. Remove from pan.

Step 2

Combine garam masala, 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 8 minutes or until chicken is done. Stir in parsley and chopped thyme. Garnish with thyme sprigs, if desired.

Ratings & Reviews