Monday, February 23, 2015

My Favorite Chicken Recipe Ever


Guys it's freezing here! The air hurts my face like why do I live somewhere where the air hurts my face?  I want warmth. Maybe in a few years I will fulfill my dream of moving down south. In the mean time I will stay in the house and pray for sunshine and no more snow! OK I'll stop complaining now......
This is my all time favorite favorite chicken recipe. Like ever! It's a oldie of a recipe from my first year of blogging, so I call it a forgotten recipe. How ever it is a regular eat in our house. It's such a purdy dish to. 




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. If you wan't to impress your man, girl, kids, in-laws, friends or whoever you must make this! 
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Roasted Chicken In Mascarpone Mustard Marsala Sauce


Ingredients

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 
(16-ounce) can fat-free, less-sodium chicken broth
1 tablespoon chopped fresh thyme
1/2 cup (4 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

Directions
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 chicken 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.

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10 comments :

  1. This looks amazing, the sauce sounds so delicious!

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  2. This looks and sounds wonderful. Question, though - is it 1/2 cup (4oz) of mascarpone or 1/4 cup (2oz)? Thanks!

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  3. What a delicious flavor combination- I never could have thought to add the mascarpone, but it sounds like the perfect addition.

    I stopped over from Two Cups Tuesday.

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  4. Life is good when you end the day with a good chicken dinner! This sauce sounds marvelous!

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  5. It sounds absolutely fantastic!! Thanks for sharing on Weekend Bites!

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  6. Hi, you sound like me -- Will this winter ever end?! This chicken sounds amazing, the sauce has so many of my favorite things - pancetta, marsala, thyme, marscapone, yum!! Thanks for sharing at What'd You Do This Weekend? I hope you will join us again this Monday morning :)

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