Rosemary and Mustard Chicken with Vegetable Bolognese
INGREDIENTS
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1 stick (1/2 cup) unsalted butter, at room temperature
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1 to 2 tablespoons chopped fresh rosemary leaves, plus 1 sprig
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1 tablespoon Dijon mustard
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2 teaspoons herbes de Provence
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Kosher salt and freshly ground pepper
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One 4 1/2 to 5-pound chicken, rinsed and patted dry
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1 ounce dried porcini mushrooms
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1 1/2 cups low-sodium chicken broth, heated
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2 medium carrots, coarsely chopped
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1 medium onion, coarsely chopped
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1 red bell pepper, stemmed, seeds and ribs removed, coarsely chopped
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2 cloves garlic, smashed
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1/4 cup extra-virgin olive oil
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1 tablespoon chopped fresh oregano
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1 tablespoon chopped fresh thyme
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Kosher salt and freshly ground pepper
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6 ounces assorted mushrooms, such as shiitake, cremini and/or button (about 1 1/2 cups), stemmed and chopped
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1/2 cup dry red wine, such as merlot or cabernet sauvignon
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2 tablespoons tomato paste
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1/2 cup mascarpone cheese, at room temperature
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