Chicken with Pancetta and Figs

Ingredients

• 3/4 teaspoon olive oil
• Cooking spray
• 1 cup vertically sliced onion
• 1 ounce pancetta, finely chopped
• 2 teaspoons garam masala
• 1 teaspoon brown sugar
• 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 red wine vinegar
• 1 cup fat-free, less-sodium chicken broth
• 12 dried Calimyrna figs, quartered
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• Fresh thyme sprigs (optional)

Preparation

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.
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.