Roasted Chicken with Asiago Polenta and Truffled Mushrooms

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

Ingredients

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

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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