Montalcino Chicken with Figs and Buttered Gnocchi with Pancetta and Nutmeg

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1/4 cup extra-virgin olive oil, 4 turns of the pan

1/3 pound thick-cut (1/4-inch) pancetta, cut into sticks

2 pounds boneless, skinless chicken, breasts and thighs combined, cut into large chunks

Salt and pepper

Flour, for dredging

1 large onion, thinly sliced

4 cloves garlic, crushed

14-16 dried figs, halved (look for plump, tender dried fig varieties in bulk section of market.)

1/3 bottle dry red wine, eyeball it (recommended: Rosso di Montalcino)

1 to 1 1/2 cups chicken stock

1/4 cup, a generous handful, chopped flat-leaf parsley

1 lemon, zested

1 tablespoon chopped thyme, 4 sprigs

1 package, 12 to 16 ounces fresh or frozen store bought gnocchi (potato pasta)

3 tablespoons butter

1/4 teaspoon freshly grated nutmeg, eyeball it

2 to 3 tablespoons chopped chives, 10 blades