Serves: 4
This chicken mascarpone has lots of ingredients and takes a little more time to make as there is marinating involved but so very worth it.
Ingredients
10 skinned bone in chicken thighs 2 tbsp olive oil 1 tbsp Lawry’s garlic salt or salt and pepper 1 tsp dried rosemary 1 tsp dried thyme 1 tsp dried oregano 1 tbsp olive oil ½ cup finely chopped shallots 1 tbsp minced garlic 1 ½ cup white wine 1 cup chicken broth 3 dried bay leaves 1 tsp dried rosemary 1 tsp dried thyme 2 tbsp Dijon mustard 1 tsp salt and pepper to taste ¾ cup mascarpone cheese ¼ cup finely chopped pecans ¼ cup finely chopped parsley
Directions
Preheat oven to 395˚ F
In a Ziploc bag add first six ingredients; chicken, olive oil, garlic salt, rosemary, thyme and oregano. Close the back and massage the chicken so the ingredients coat it really well.
Place in a roasting pan and cook until golden brown or until juices run clear when pierced with a fork. About 30 minutes
In the meant time, heat 1 tbsp olive oil in large skillet and add shallots and garlic
Cook until shallots are translucent, about 4 – 5 minutes
Pour in wine to deglaze the pan and reduce the wine by half
Add chicken broth, bay leaves, rosemary, thyme, mustard, salt and pepper
Reduce heat to simmer and cook until thickened, about 10 minutes
Whisk in the mascarpone, and taste, adjusting seasonings as needed.
When chicken is done pour the sauce over the chicken and stir to coat chicken
Sprinkle pecans over the chicken
Place in oven and cook for five minutes
Serve immediately on a platter and sprinkle parsley with a side salad or veggies or rice
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