-
1
Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and let cool.
-
2
Place chicken in a large baking dish.
-
3
Brush 1 cup of the marinade over the chicken and inside the cavity.
-
4
Cover and marinate in the refrigerator for at least 4 hours or up to 8 hours.
-
5
Preheat oven to 450 degrees F. Remove the chicken from the marinade and place the oranges, garlic and onions in the cavity and truss.
-
6
Season well with salt and coarsely ground black pepper.
-
7
Brush with more of the marinade.
-
8
Place the chicken in a medium roasting pan and roast in the oven for 15 minutes.
-
9
Turn the heat down to 375 degrees and continue roasting for 1 to 1 1/4 hours, basting with the marinade every 15 minutes.
-
10
Remove the chicken to a cutting board and let rest 10 minutes.
-
11
Degrease the pan and place the roasting dish with the drippings on top of 2 burners over high heat.
-
12
Add the wine and orange juice and reduce by half.
-
13
Add the chicken stock and reduce by half.
-
14
Swirl in the butter and add the chives.
-
15
Season with salt and pepper to taste.
-
16
Heat oil and butter in a large saute pan over high heat.
-
17
Add the shallots and cook until soft.
-
18
Add the mushrooms and cook until golden brown.
-
19
Add the wine and cook until completely reduced.
-
20
Season with salt and pepper and fold in the thyme and parsley, set aside.
-
21
Heat a small saute pan over high heat.
-
22
Add the polenta and toast until lightly golden brown.
-
23
Bring water to a boil in a large saucepan and add 1 tablespoon of salt.
-
24
Slowly whisk in the toasted polenta, and reduce the heat to low.
-
25
Switch to a wooden spoon and continue cooking until the mixture begins to pull away from the pan.
-
26
Add the mushrooms, cheese and season with salt and pepper.
-
27
If the mixture is too thick, add more water.
