Mix together the rosemary and mascarpone and season to taste. Refrigerate until ready to serve.
Sauté the bacon and red onion in a medium frying pan until soft. Strain off any excess oil. Add the brown sugar and red wine vinegar. Turn the heat to low and reduce for about 20 minutes until the mixture reaches the consistency of jam.
To assemble, bring the rosemary mascarpone to room temperature. Use a palette knife to spread the rosemary mascarpone on the chicken skin. Randomly place dabs of bacon jam on the top and serve.
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