Roasted Chicken with Asiago Polenta and Truffled Mushrooms

Roasted Chicken with Asiago Polenta and Truffled Mushrooms
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons all-purpose flour
  • ½ teaspoon salt
  • 6 garlic cloves, peeled
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray
  • 2 teaspoons butter
  • + 49 more ingredients
    • ½ cup (2 ounces) grated Asiago cheese
    • Chicken:
    • ¾ cup water
    • 2 cups fat-free milk
    • 2 teaspoons truffle oil
    • Chicken:
    • ½ teaspoon salt
    • 6 garlic cloves, peeled
    • ¼ teaspoon freshly ground black pepper
    • 1 ½ teaspoons finely chopped fresh thyme
    • ½ teaspoon salt
    • 2 cups fat-free milk
    • ½ teaspoon salt
    • ½ cup (2 ounces) grated Asiago cheese
    • Mushrooms:
    • 1 ½ teaspoons finely chopped fresh thyme
    • 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
    • ½ cup white wine
    • 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
    • 2 teaspoons fresh orange juice
    • 2 thyme sprigs
    • 2 teaspoons butter
    • ¼ teaspoon freshly ground black pepper
    • 2 garlic cloves, minced
    • 2 teaspoons truffle oil
    • 1 (5-pound) roasting chicken
    • 2 garlic cloves, minced
    • 2 teaspoons fresh orange juice
    • ¼ teaspoon freshly ground black pepper
    • 1 (8-ounce) package presliced mushrooms
    • 2 teaspoons all-purpose flour
    • ½ cup white wine
    • ¼ teaspoon salt
    • 2 thyme sprigs
    • ¼ teaspoon salt
    • Cooking spray
    • Mushrooms:
    • 1 orange, halved
    • ¾ cup water
    • 1 (8-ounce) package presliced mushrooms
    • ¼ teaspoon freshly ground black pepper
    • 1 (5-pound) roasting chicken
    • 12 ounces mixed wild mushrooms, sliced (about 8 cups)
    • 12 ounces mixed wild mushrooms, sliced (about 8 cups)
    • 1 orange, halved
    • Polenta:
    • ¾ cup instant dry polenta
    • Polenta:
    • ¾ cup instant dry polenta

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 j...

View full recipe at My Recipes

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