1 clove garlic, minced
3 T good EVOO*
1 T fresh rosemary, finely chopped
2 tsp fresh sage, finely chopped
1 organic chicken, cut into serving pieces (you can also use rabbit or game hens)
15 dried figs, coarsely chopped
1 c dry Marsala wine**
2 oz pancetta, chopped*
3 shallots, minced
1 c chicken stock
* Available at ATI
** Available at liquor stores in MT
Mix together garlic, oil, half of the rosemary and sage in a large shallow bowl. Add the chicken and mix well, let sit for 30 minutes. Place chopped figs and Marsala in a small bowl and set aside for figs to plump up. Heat a large skillet, add pancetta until fat is rendered and crisp. Remove the pancetta, add half of the chicken with marinade and brown on all sides. Remove chicken and repeat with the rest of the chicken. Add the shallots to the skillet and cook until soft, decrease heat, add figs and Marsala and cook until pan is almost dry, about 10 minutes. Add the stock and bring to a simmer, reduce to medium heat and cook until figs are very soft. Add the pancetta and remaining herbs to the sauce, return the chicken to the sauce and cook until chicken is cooked through.
Serve with polenta and garnish with fresh figs.
