8 medium chicken thighs salt & pepper 1 teaspoon dried oreg 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