Rosemary and Mustard Chicken with Vegetable Bolognese

Name: Rosemary and Mustard Chicken with Vegetable Bolognese
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 2 mediums carrots, coarsely chopped; 2 kilograms chicken, rinsed and patted dry; 1 Tbsp Dijon mustard; 28 grams dried porcini mushrooms; 118 milliliters dry red wine, such as merlot or cabernet sauvignon; 1 Tbsp chopped fresh rosemary leaves, plus 1 sprig; 1 Tbsp chopped fresh thyme; 2 cloves garlic, smashed; 2 teaspoons herbes de Provence; 6 servings Kosher salt and freshly ground pepper; 355 milliliters low-sodium chicken broth, heated; 118 milliliters mascarpone cheese, at room temperature; 170 grams assorted mushrooms, such as shiitake, cremini and/or button (about 1 1/2 cups), stemmed and chopped; 59 milliliters extra-virgin olive oil; 1 medium onion, coarsely chopped; 1 Tbsp chopped fresh oregano; 1 red bell pepper, stemmed, seeds and ribs removed, coarsely chopped; 2 Tbsps tomato paste; 118 milliliters stick unsalted butter, at room temperature

Rosemary and Mustard Chicken with Vegetable Bolognese might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 68g of protein, 85g of fat, and a total of 1111 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 3 hours. Head to the store and pick up kosher salt and pepper, bell pepper, rosemary leaves, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free and primal diet.

Instructions

For the chicken: Position a rack in the center of the oven and preheat the oven to 400 degrees F.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

In a small bowl, mash together the butter, chopped rosemary, mustard, herbes de Provence, 1 1/2 teaspoon salt and 1/2 teaspoon pepper with a fork until smooth.

Ingredients you will need

Herbes De Provence

Rosemary

Mustard

Butter

Pepper

Salt

Equipment you will use

Bowl

Place the chicken, breast-side up, on a rack in a large roasting pan. Using your fingers, spread half of the butter mixture under the chicken skin.

Ingredients you will need

Whole Chicken

Butter

Spread

Equipment you will use

Roasting Pan

Spread the remaining butter mixture over the exterior of the chicken and in the cavity.

Ingredients you will need

Whole Chicken

Butter

Spread

Sprinkle the cavity liberally with salt and pepper and place the rosemary sprig inside. Tie the chicken legs together with kitchen twine. Roast until a meat thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 1 hour 15 minutes.

Ingredients you will need

Salt And Pepper

Chicken Leg

Rosemary

Meat

Equipment you will use

Kitchen Thermometer

Kitchen Twine

Let the chicken rest for 15 minutes.

Ingredients you will need

Whole Chicken

Place the dried porcini mushrooms and the hot chicken broth in a small bowl and let soak until the mushrooms are softened, about 20 minutes. Strain the mushrooms and reserve the broth.

Ingredients you will need

Dried Porcini Mushrooms

Broth

Mushrooms

Equipment you will use

Bowl

In a food processor, combine the carrots, onions, bell peppers and garlic. Pulse until the vegetables are finely chopped. In a Dutch oven or large saucepan, heat the olive oil over medium-high heat.

Ingredients you will need

Bell Pepper

Vegetable

Olive Oil

Carrot

Garlic

Onion

Equipment you will use

Food Processor

Dutch Oven

Sauce Pan

Add the chopped vegetables, oregano, thyme, 2 teaspoons salt and 1 teaspoon pepper. Cook until slightly softened, about 6 minutes.

Ingredients you will need

Vegetable

Oregano

Pepper

Thyme

Salt

Add the porcini and fresh mushrooms, and cook until softened, about 5 minutes.

Ingredients you will need

Fresh Mushrooms

Add the wine and cook, stirring frequently, until most of the liquid has evaporated, about 5 minutes.

Ingredients you will need

Wine

Add the reserved porcini broth and tomato paste and stir until dissolved. Bring the mixture to a boil, then reduce the heat to low and simmer until the liquid has reduced by half and the vegetables are tender, about 25 minutes.

Ingredients you will need

Tomato Paste