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
6 garlic cloves, peeled
6 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.