- 4
- 10 mins
- 55 mins
Ingredients
- For The Sauce:
- 8 Medium Chicken Thighs
- Salt & Pepper
- 1 Teaspoon Dried Oregano
- 2 Ounces Pancetta, Diced
- 1/3 Cup Finely Diced Onion
- 2 Garlic Cloves, Minced
- 1 Cup Dry White Wine
- 1 Cup Low Sodium Chicken Broth
- 1 Tablespoon Chopped Fresh Thyme Leaves
- 1 1/2 Teaspoons Dijon Mustard
- Salt & Pepper To Taste
- 1/2 Cup Mascarpone Cheese
Preparation
Step 1
Preheat oven to 375 degrees F.
Season the thighs with salt, pepper, and oregano and roast in the oven until golden brown, or until the juices run clear when pierced with a fork, about 30 minutes.
While the chicken thighs are roasting, cook the pancetta over medium heat in a large skillet until light golden brown, about 5 minutes.
Add the onions, and continue to cook until translucent, about 4 to 5 minutes.
Add the garlic, and cook another minute or two until fragrant.
Add the wine, and raise the heat, and stir to deglaze the pan and reduce the wine by half.
Add the chicken broth, thyme, mustard, salt and pepper, and reduce the heat to medium low and continue to cook until thickened, about 8 to 10 minutes.
Whisk in the mascarpone, and taste, adjusting seasonings as needed.
Keep sauce warm.
Place the roasted chicken thighs in the sauce, and spoon the sauce over to coat well.
Cook for 5 minutes over low heat, then place the chicken on a platter.
Spoon the sauce over the chicken, and serve immediately.