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1
For the chicken: Position a rack in the center of the oven and preheat the oven to 400 degrees F.
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2
In a small bowl, mash together the butter, chopped rosemary, mustard, herbes de Provence, 1 1/2 teaspoon salt and 1/2 teaspoon pepper with a fork until smooth.
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3
Place the chicken, breast-side up, on a rack in a large roasting pan.
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4
Using your fingers, spread half of the butter mixture under the chicken skin.
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5
Spread the remaining butter mixture over the exterior of the chicken and in the cavity.
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6
Sprinkle the cavity liberally with salt and pepper and place the rosemary sprig inside.
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7
Tie the chicken legs together with kitchen twine.
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8
Roast until a meat thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 1 hour 15 minutes.
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9
Let the chicken rest for 15 minutes.
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10
For the bolognese: Place the dried porcini mushrooms and the hot chicken broth in a small bowl and let soak until the mushrooms are softened, about 20 minutes.
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11
Strain the mushrooms and reserve the broth.
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12
In a food processor, combine the carrots, onions, bell peppers and garlic.
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13
Pulse until the vegetables are finely chopped.
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14
In a Dutch oven or large saucepan, heat the olive oil over medium-high heat.
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15
Add the chopped vegetables, oregano, thyme, 2 teaspoons salt and 1 teaspoon pepper.
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16
Cook until slightly softened, about 6 minutes.
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17
Add the porcini and fresh mushrooms, and cook until softened, about 5 minutes.
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18
Add the wine and cook, stirring frequently, until most of the liquid has evaporated, about 5 minutes.
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19
Add the reserved porcini broth and tomato paste and stir until dissolved.
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20
Bring the mixture to a boil, then reduce the heat to low and simmer until the liquid has reduced by half and the vegetables are tender, about 25 minutes.
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21
Remove the pan from the heat and stir in the mascarpone cheese until smooth.
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22
Season with salt and pepper.
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23
Cut the chicken into thin slices and arrange on a platter.
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24
Spoon the sauce over the chicken and serve.
