Roasted Chicken In Mascarpone Mustard Marsala Sauce Recipe

Name: Roasted Chicken In Mascarpone Mustard Marsala Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Chicken Drumsticks; 4 Chicken Thighs; 1 teaspoon Kosher Salt; 1 teaspoon Pepper; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 1 teaspoon Dried Thyme; 2 ounces, weight Pancetta, Diced; 6 cloves Garlic, Peeled And Sliced In Half; 6 Shallots, Peeled And Sliced In Half; 1/4 cups Marsala Wine; 1 can (14 Oz. Size) Fat-Free Low Sodium Chicken Broth; 1 Tablespoon Freshly Chopped Thyme; 1 teaspoon Coarse Ground Mustard; 1 teaspoon Honey; 1/2 cups Mascarpone Cheese; 1 Tablespoon Fresh Chopped Parsley; 1/4 teaspoons Kosher Salt; ⅛ teaspoons Pepper

Servings: persons

4 Chicken Drumsticks
4 Chicken Thighs
1 teaspoon Kosher Salt
1 teaspoon Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Dried Thyme
2 ounces, weight Pancetta, Diced
6 cloves Garlic, Peeled And Sliced In Half
6 Shallots, Peeled And Sliced In Half
1/4 cups Marsala Wine
1 can (14 Oz. Size) Fat-Free Low Sodium Chicken Broth
1 Tablespoon Freshly Chopped Thyme
1 teaspoon Coarse Ground Mustard
1 teaspoon Honey
1/2 cups Mascarpone Cheese
1 Tablespoon Fresh Chopped Parsley
1/4 teaspoons Kosher Salt
⅛ teaspoons Pepper

1
Preheat oven to 350 degrees F. I have a convect roast button on my oven and I use that.
2
If you do not have one, then preheat oven to 375 degrees F.
3
To prepare the chicken, combine salt, pepper, garlic powder, onion powder and thyme and rub this into the chicken pieces.
4
Place chicken in a roasting pan or Dutch oven and roast in the preheated oven for about one hour until a thermometer stuck into the thick part of the chicken reads 180 degrees F. While its roasting, make the sauce.
5
For the sauce: Heat a large nonstick skillet over low heat, add pancetta; cook 5 minutes.
6
Remove pancetta from pan; set aside.
7
Increase heat to medium; add the garlic cloves and shallots to pan.
8
Saute them for 15 minutes or until lightly browned, and add to pancetta that is set aside.
9
Add Marsala wine and chicken stock to the pan; cook 5 minutes, stirring frequently to deglaze pan.
10
Stir in pancetta mixture, 1 tablespoon thyme, mustard, and honey.
11
Cook sauce, uncovered, until slightly thick, about 10 minutes.
12
Add mascarpone, parsley, salt and pepper, stirring with a whisk until smooth.
13
Remove from heat serve sauce over cooked chicken.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 Chicken Drumsticks, 4 Chicken Thighs, 1 teaspoon Kosher Salt, 1 teaspoon Pepper, and more.

Yes, Roasted Chicken In Mascarpone Mustard Marsala Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Chicken In Mascarpone Mustard Marsala Sauce

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