Chicken in Mustard with Beans, Garlic, And Mascarpone Cheese

Ingredients

• 2 ounces asiago cheese grated
• 2  bay leaves 
• 0.1 teaspoon pepper black freshly ground
• 1 pound chicken breast halves 
• 0.5 pound skin-on chicken drumsticks 
• 0.5 pound chicken thighs 
• 3 cups pappardelle hot cooked uncooked ( 6 ounces pasta)
• 0.5 teaspoon pepper red crushed
• 0.5 cup dijon mustard 
• 16 ounce less-sodium chicken broth fat-free canned
• 1 tablespoon parsley fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 2  garlic cloves crushed
• 12  garlic cloves peeled
• 1 pound tiny green beans trimmed
• 2 ounces mascarpone cheese 
• 2 ounces pancetta cut into 1/4-inch pieces
• 0.5 teaspoon cracked pepper black
• 0.3 teaspoon salt 
• 2 tablespoons shallots sliced
• 12  shallots peeled
• 1 teaspoon tomato paste 
• 0.3 cup citrus champagne vinegar 

Equipment

• frying pan
• whisk
• ziploc bags

Directions

1. To prepare marinated chicken, combine first 6 ingredients in a large zip-top plastic bag.
2. Add chicken; seal and marinate in refrigerator 2 hours, turning bag occasionally.
3. Remove chicken from bag, reserving marinade.
4. Heat a large nonstick skillet over low heat.
5. Add pancetta; cook 5 minutes.
6. Remove from pan; set aside. Increase heat to medium; add 12 peeled garlic cloves and 12 peeled shallots to pan. Saut 15 minutes or until lightly browned, and add to pancetta. Set aside.
7. Add vinegar to pan; cook 5 minutes, stirring frequently to deglaze pan.
8. Add reserved marinade, and bring to a boil.
9. Add chicken pieces, breast sides down. Stir in pancetta mixture, broth, 1 tablespoon thyme, tomato paste, and red pepper. Cover, reduce heat, and simmer 20 minutes or until the chicken breast is tender.
10. Remove chicken breast from pan. Cook drumsticks and thighs an additional 10 minutes.
11. Remove the chicken from pan. Cook sauce, uncovered, until slightly thick, about 10 minutes.
12. Add mascarpone, stirring with a whisk until smooth.
13. Remove from heat.
14. Steam haricots verts, covered, 3 minutes or until tender. Toss with parsley, salt, and 1/8 teaspoon black pepper.
15. Combine pasta and Asiago, and toss gently.
16. Serve chicken over pasta mixture, and top with mascarpone sauce.
17. Serve with haricots verts.
18. Garnish with thyme sprigs, if desired.