Roasted Chicken with Asiago Polenta and Truffled Mushrooms

By Texaschef11

Ingredients

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

Preparation

Step 1

Preheat oven to 325°.

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.

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.

Bake at 325° for 2 hours or until thermometer registers 180°. 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.

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.

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.

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.
Nutritional Information

Calories:
467 (30% from fat)
Fat:
15.8g (sat 5.6g,mono 5.9g,poly 2.7g)
Protein:
52.4g
Carbohydrate:
27.5g
Fiber:
3.4g
Cholesterol:
135mg
Iron:
2.9mg
Sodium:
814mg
Calcium:
221mg