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Montalcino Chicken with Figs and Buttered Gnocchi with Pancetta and Nutmeg Recipe

Montalcino Chicken with Figs and Buttered Gnocchi with Pancetta and Nutmeg

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (138)

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Average Rating:

Total Reviews: 138

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  • on January 09, 2013

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    Ridiculously good. I subbed bacon for pancetta for a more affordable version, but this is super fancy for a weeknight. I also just used chicken breast, but would use whole chicken pieces if I were entertaining with it.

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  • on April 23, 2012

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    This dish is beyond delicious!!! Its my husbands favorite and we make it at least once a month or whenever we have company. AMAZING!

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  • on March 05, 2012

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    Delish as Rachel would say! I have made this several times since I first saw it on the air and love this dish. I ususally add more herbs than the recipe calls for but that just makes it yummo!

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  • on March 10, 2011

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    This was amazing with all the different flavors contrasting each other. Definitely make the gnocchis and pancetta. My entire family loved it. I substituted wine with Montepulciano d'Abruzzo as the one recommended was too pricey. Will make this again! Also takes longer than 30 min as others noted. But most recipes take longer than the chefs who have everything prepared for them ahead of time!

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  • on March 02, 2011

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    This dish was so delicious. I made it a couple weeks ago and am making it again this weekend. I am already thinking about the flavors and cannot wait to take my first bite again. It is incredible and it was not hard to make.

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  • on February 01, 2011

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    I loved this recipe and was glad to have tried it on family members this past Sunday. I didn't cut up the chicken, I used boneless, skinless chicken thighs, and I used bacon instead of Pancetta omitting the olive oil when I rendered the bacon, since it is fattier. It was a great presentation on the platter, and we used a Gnocchi that was tri-color (spinach, sweet potato and reg potato. Otherwise I didn't modify the recipe as far as other ingredients go, and it was a crowd-pleaser and a pleasant change from the same old recipes! Thank you Rachael Ray!

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  • on January 31, 2011

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    This is my all-time favorite recipe- I love to make this for special occasions and for company. I have made this recipe many times and I have to say it is not a 30 minute meal- it takes at least 45 minutes to make. Of course I like to add more pancetta that is recommended but this dish is exceptional the way it is written. The flavors are intense. I've made it with malbec's and zinfandel's and even a pinot once and it's always fun to try new wines with it. This recipe is perfect and full of treats like gnocchi, pancetta, wine...marvelous! Thank-you Rachael Ray for creating this!

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  • on January 19, 2011

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    Tried this last night and it really is delicious. After reading several reviews in which people complained of the "purple color", I decided I would do what one of my Beef Ragout recipes calls for - adding in a couple of tablespoons of tomato paste - instead of sauteing the onions with the chicken still in the pan, remove the chicken, saute the onions for a few minutes until soft, add the tomato paste and cook for another few minutes - your sauce will come out reddish brown, like a stew. As usual with the "30 minute recipes" I cooked the chicken longer and added extra chicken broth as needed. My husband is not a fan of gnocchi, so I used a wide egg noodle instead. This recipe is really rich, due to the wine and figs, but tastes great and would be a terrific dish for a dinner buffet.

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  • on January 12, 2011

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    Ot is always exciting to try new recipes with your family and this one is a winner. It would be very east to entertain with this dish as well

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  • on January 11, 2011

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    What can I say the aroma.... the taste....sooooo... Good! Thanks again Rachael :-0

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