Roasted Chicken In Mascarpone Mustard Marsala Sauce

Preheat oven to 350 degrees F. I have a convect roast button on my oven and I use that. If you do not have one, then preheat oven to 375 degrees F.

To prepare the chicken, combine salt, pepper, garlic powder, onion powder and thyme and rub this into the chicken pieces. Place chicken in a roasting pan or Dutch oven and roast in the preheated oven for about one hour until a thermometer stuck into the thick part of the chicken reads 180 degrees F. While it’s roasting, make the sauce.

For the sauce: Heat a large nonstick skillet over low heat, add pancetta; cook 5 minutes. Remove pancetta from pan; set aside. Increase heat to medium; add the garlic cloves and shallots to pan. Sauté them for 15 minutes or until lightly browned, and add to pancetta that is set aside. Add Marsala wine and chicken stock to the pan; cook 5 minutes, stirring frequently to deglaze pan. Stir in pancetta mixture, 1 tablespoon thyme, mustard, and honey. Cook sauce, uncovered, until slightly thick, about 10 minutes. Add mascarpone, parsley, salt and pepper, stirring with a whisk until smooth. Remove from heat serve sauce over cooked chicken.