Montalcino Chicken with Figs and Buttered Gnocchi with Nutmeg

This is another recipe that I got from Rachael Ray's Express Lane Meals book.  The recipe notes say that you can substitute any red wine if you don't have any Montalcino.  Last time I made this, I used Montepulciano.

1/4 cup olive oil
1/3 lb. pancetta cut into sticks
2 lbs. boneless, skinless chicken cut into chunks.  (the recipe says to use thighs, but I prefer to use chicken breast)
salt and pepper
flour, for dredging
1 large onion, thinly sliced
4 garlic cloves, crushed
approx. 15 dried figs, quartered
approx. 1/3 bottle red wine
1 cup chicken stock
1/4 cup parsley
zest of 1 lemon
4 sprigs thyme
1 12-16 oz pkg. gnocchi
3 tbsp. butter
1/4 tsp. nutmeg
3 tbsp. chives

1. Boil water for the gnocchi.
2. Heat a skillet over med-high heat.  Add the olive oil and pancetta.
3. While the pancetta is browning in the pan, season the chicken with salt and pepper.  Dredge in the flour
4.  Remove the pancetta from the pan and add the chicken
5. Brown the chicken on each side, then push to the side of the pan.  Add the onions, garlic and figs.
6. Saute for 5 minutes, then mix in the chicken
7. Add the wine, then cook down for 5 minutes
8. Add the parsley, lemon zest, thyme and 1 cup of chicken stock
9. Reduce heat to simmer and cook for 10 minutes
10.  Add the gnocchi and salt to the boiling water.  Cook according to package directions
11. Heat another skillet to melt and brown the butter.
12. Add the gnocchi to the browned butter.  Season with salt, pepper, and nutmeg.  Turn to coat.  Add the chives and remove from heat
13. Adjust the seasonings on the chicken.  If you want more sauce, add another 1/2 cup of stock.  Serve the chicken and figs in a shallow bowl with the gnocchi.  Top with the browned pancetta sticks.