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.

Tomato Cucumber Salad

When I was in college, I used to watch Rachael Ray's 30 Minute Meals all the time.  I have a few of her cookbooks, and this Tomato Cucumber Salad is one of my favorite summer side dishes.  I know it's January, but it's my blog, and I'll post a summer recipe if I want to!  (also-- no one says that you can't have this all year round anyway!)  This one is from Rachael's Express Lane Meals book.

Ingredients:

1 Shallot, finely chopped
1 pint grape tomatoes, halved
1 English cucumber, cut in half lengthwise, then thinly sliced into half moons
1 tbsp. Dijon mustard
2 tbsp. white wine vinegar
3 tbsp. olive oil
salt and pepper

1. In a shallow bowl, combine shallot, vinegar, mustard, salt and pepper
2. In a steady stream, whisk in the olive oil
3. add the grape tomatoes.  Mash some of them with a fork so the juices become part of the dressing
4. add cucumbers and toss to combine

For a variation, you may want to try this Indian version.  I had lunch at an Indian buffet today, and one of the employees was sitting by the bar, making these fresh to order.

The tomatoes and cucumbers were cut into cubes.  He tossed them with cilantro, onion chutney, raita, tamarind sauce and mint chutney.  He topped the mixture with what looked like pieces of papadums, followed by more raita, and a swirl of tamarind sauce.  It was very refreshing, and a nice addition to my lunch.