Roasted Chicken with Asiago Polenta and Truffled Mushrooms

Ingredients

• ¼ teaspoon freshly ground black pepper
• 2 teaspoons truffle oil
• 2 cups fat-free milk
• ¾ cup water
• ½ teaspoon salt
• ½ cup (2 ounces) grated Asiago cheese
• Chicken:
• + 21 more ingredients
• • 1 (5-pound) roasting chicken
  • 2 teaspoons fresh orange juice
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons all-purpose flour
  • ¾ cup instant dry polenta
  • Polenta:
  • ¼ teaspoon salt
  • 2 garlic cloves, minced
  • 1 orange, halved
  • 6 garlic cloves, peeled
  • 2 thyme sprigs
  • Mushrooms:
  • 2 teaspoons butter
  • ½ teaspoon salt
  • 1 (8-ounce) package presliced mushrooms
  • 1 ½ teaspoons finely chopped fresh thyme
  • ¼ teaspoon freshly ground black pepper
  • 12 ounces mixed wild mushrooms, sliced (about 8 cups)
  • 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
  • Cooking spray
  • ½ cup white wine

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...

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