fig and wine chicken with cardamom gnocchi

Adapted this from a Rachel Ray recipe that was less interesting but none the less, credit is due...

3 chicken breasts cut into chunks
2 piece good thick bacon
1 pint brown turkey figs
1cup red wine (preferably italian)
1/3 c. olive oil
1 cup chicken broth
1 onion diced
2T. crushed garlic
1/2 cup chopped parsely
handful of capers

1 package gnocchi
3 cardomom berries
2T. butter
salt and pepper
1tsp thyme
1tsp truffle oil

Cook bacon in a large saute pan and remove.  Add garlic, onion, and saute until brown with olive oil.  Coat the chicken with salt, pepper and a little flour and add to the garlic/onion.  Brown on all sides.  Add quartered figs, wine, and parsley and simmer for about 5 minutes on medium.  Add broth and capers and simmer for another 5 minutes until sauce thickens.

Gnocchi should be cooked in salted boiling water until they float.  In a separate sauce pan, add butter.  Crush cardomom and use the seeds.  Add gnocchi, salt, pepper and thyme and toss.  Finish with truffle oil.