Friday, October 21, 2011

Roasted Chicken In Mascarpone Mustard Marsala Sauce

Seasoned chicken oven roasted to perfection.  Serve it along side your favorite potato and veggie side. This dish is a perfect weeknight treat! Relatively simple to make, yet utterly delicious to eat.
I make a lot of chicken. It is my other favorite thing to eat instead of pasta. I think I have made it in every way shape and form at one time or another.


For the chicken:
4 chicken drumsticks (about 1/2 pound)
4 chicken thighs (about 1/2 pound)
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme

For the sauce:
2 ounces pancetta, cut into 1/4-inch pieces
garlic cloves, peeled
shallots, peeled
1/4 cup Marsala wine 
1 (16-ounce) can fat-free, less-sodium chicken broth
1 tablespoon chopped fresh thyme
1/2 cup (2 ounces) mascarpone cheese
1 teaspoon coarse ground mustard
1 teaspoon honey
1 tablespoon chopped fresh parsley
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Preparation Instructions:

Preheat oven to 350 degrees F. I have a convect roast button on my oven if you do not preheat to 375 degrees F. To prepare the chicken, combine salt pepper, garlic powder, onion, powder and thyme rub in chicken pieces well.  Roast about one hour until thermometer reads 180 degrees.

Heat a large nonstick skillet over low heat. Add pancetta; cook 5 minutes. Remove from pan; set aside. Increase heat to medium; add 6 peeled garlic cloves and 6 peeled shallots to pan. Sauté 15 minutes or until lightly browned, and add to pancetta. Set aside. Add Marsala wine to pan and chciekn stock; cook 5 minutes, stirring frequently to deglaze pan. Stir in pancetta mixture, broth, 1 tablespoon thyme, mustard, and honey. Cover, reduce heat, and simmer until chicken is done. Cook sauce, uncovered, until slightly thick, about 10 minutes. Add mascarpone, stirring with a whisk until smooth. Remove from heat serve over chicken.


  1. This looks good and tasty! nice picture too

  2. Wow - fantastic! I like that you used the drumstick and thighs...they are SO under used and tender and moist! Stunning...and buzzed!

  3. What a beautiful dish! I am always looking for new ways to cook chicken. Mascarpone, mustard and marsala....that sounds like one amazing sauce!

  4. @ Dana Thanks you!
    @ Ann I agree. My kids love drumsticks.
    @ Ann@frommy sweetheart thank you. I hope you make it!

  5. I just rated this on Tasty Kitchen. Oh. My. GOODNESS this was absolutely delicious. Would you be opposed to me putting step-by-step pics on my blog? (With credits and a link back to yours, of course.) I will definitely be trying more of your recipes!

  6. @ Katie WOW totally!!! I would love to see the pics! I wish I had the time and the natural light in my kitchen for the step by step pics. It is totally ok with me. Thank you so much! :)

  7. Well that's the catch -- I'm not a pro. Not even close. It's the pics from dinner last night, and the light was terrible. :( I usually direct people to the original page (aka yours) for better pics of the finished product (and yours is FAR better!). I just like to share great recipes from time to time. :) I hope that's still okay!

  8. @ Katie..Not a problem. I am honored :)