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"For this dish, I roast the thighs separately until they are fully cooked and golden brown, and then I simmer them in the sauce on top of the stove for a few minutes. The sauce is rich and creamy with just a subtle hint of Dijon mustard."
Servings: 4 / Calories:
8 Medium Chicken Thighs
Salt & Pepper
1 Teaspoon Dried Oregano
FOR THE SAUCE:
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
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1st Keep
 ajcole13
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