Roasted Chicken With Asiago Polenta And Truffled Mu

Name: Roasted Chicken With Asiago Polenta And Truffled Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken:; 1 (5-pound) roasting chicken; 1 1/2 teaspoons finely chopped fresh thyme; 2 teaspoons fresh orange juice; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 garlic cloves, minced; 1 orange, halved; 6 garlic cloves, peeled; 2 thyme sprigs; 1 (14-ounce) can fat-free, less-sodium chicken broth, divided; Cooking spray; 1/2 cup white wine; 2 teaspoons all-purpose flour; Mushrooms:; 2 teaspoons butter; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 12 ounces mixed wild mushrooms, sliced (about 8 cups); 1 (8-ounce) package presliced mushrooms; 2 teaspoons truffle oil; Polenta:; 2 cups fat-free milk; 3/4 cup water; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 3/4 cup instant dry polenta; 1/2 cup (2 ounces) grated Asiago cheese

Servings: persons

Chicken:
1 (5-pound) roasting chicken
1 1/2 teaspoons finely chopped fresh thyme
2 teaspoons fresh orange juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 orange, halved
6 garlic cloves, peeled
2 thyme sprigs
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
Cooking spray
1/2 cup white wine
2 teaspoons all-purpose flour
Mushrooms:
2 teaspoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 ounces mixed wild mushrooms, sliced (about 8 cups)
1 (8-ounce) package presliced mushrooms
2 teaspoons truffle oil
Polenta:
2 cups fat-free milk
3/4 cup water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup instant dry polenta
1/2 cup (2 ounces) grated Asiago cheese

1
Preheat oven to 325u00b0.
2
To prepare chicken, remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine thyme, orange juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic; rub over breast and drumsticks under loosened skin. Place orange halves in body cavity. Lift wing tips up and over back; tuck under chicken.
3
Combine 6 garlic cloves, 2 thyme sprigs, and 1 cup of broth in a shallow roasting pan. Place chicken on a rack coated with cooking spray; place rack in pan. Insert meat thermometer into the meaty part of thigh, making sure not to touch bone.
4
Bake at 325u00b0 for 2 hours or until thermometer registers 180u00b0. Let stand 10 minutes. Discard skin. Place chicken on a platter, reserving drippings in pan; cover chicken and keep warm. Add wine to drippings in pan, scraping pan to loosen browned bits; discard thyme sprigs.
5
Place flour in a small saucepan; gradually add remaining broth, stirring with a whisk until blended. Set aside. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into flour mixture in saucepan, stopping before fat layer reaches opening; discard fat. Bring mixture to a boil, and cook 1 minute or until thick, stirring constantly with a whisk. Keep warm.
6
To prepare mushrooms, melt butter in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and mushrooms; cook 5 minutes or until the mushrooms release moisture and darken, stirring frequently. Remove from heat; stir in truffle oil.
7
To prepare polenta, combine milk, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk; reduce heat, and cook 2 minutes or until thick, stirring constantly. Remove from heat, and stir in cheese. Serve with chicken, gravy, and mushrooms.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Chicken:, 1 (5-pound) roasting chicken, 1 1/2 teaspoons finely chopped fresh thyme, 2 teaspoons fresh orange juice, and more.

Yes, Roasted Chicken With Asiago Polenta And Truffled Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Chicken With Asiago Polenta And Truffled Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions