Becky Luigart-Stayner
6 servings (serving size: about 6 ounces chicken, 2 1/2 tablespoons gravy, 1/2 cup polenta, and 1/2 cup mushrooms)

Mushrooms and truffle oil are paired with hearty polenta and simple roasted chicken. Look for packages of mixed wild mushrooms in the produce section, or use any combination of oyster, shiitake, chanterelle, and cremini mushrooms.

How to Make It

Step 1

Preheat oven to 325°.

Step 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.

Step 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.

Step 4

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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Katrinka's Review

September 24, 2012
This was just delicious. My husband inhaled it. I used the convection roast function on my oven and produced the most moist roast chicken ever. It wasn't a difficult recipe and will definitely be making this again.

sharons2's Review

March 04, 2011
this was a very good recipe. the chicken turned out tender and full of flavor. the mushrooms were good, although i might eliminate the added salt. the polenta with asiago was very tasty.

AJLSickau's Review

December 25, 2010
Served this for my Christmas dinner and it was a huge success. I used a 5.5 lb turkey breast instead of a whole chicken and it turned out phenomenal. I doubled the gravy - it was delicious. I did overcook the polenta slightly, it thickened up a little too much, but live and learn, right? The mushrooms were amazing. Just delicious!

mjmayinsf's Review

November 03, 2010
Absolutely delicious. Followed the directions except skimming fat off the drippings before making "gravy" (which was really more of a jus). Just ran out of time. I'll skim the leftover jus after the fat congeals in the fridge. I used 3/4 c regular (not quick cooking polenta), and will increase polenta by 50% next time as we have lots of chicken, jus and mushrooms left, not a lot of polenta. Not sure - maybe the yield is less on the regular v. quick cooking?

JCharlotte80's Review

July 26, 2010
Excellent, worthy of a holiday meal or dinner guests.

bearnwink's Review

February 08, 2010
I made this for my husband and myself last night and we both continually raved over the results. It was a late nght at work, so I decided to skip roasting the chicken and used boneless, skinless breasts instead, sauteeing them with the ingredients called for with the bird and it worked wonderfully. I deglazed the pan with the white wine. Easy and quick for a weeknight meal.

DCavalier's Review

February 08, 2010
This is a case of me wishing I knew ahead of time how much prep time was involved. There is a lot of time required in putting this together. It was tasty and we enjoyed equally the chicken, polenta and mushrooms, but for the length of time it took, I probably won't do it again.

Stevenm's Review

December 28, 2009
Fantastic recipe. Made it exactly as written and it was great. The orange is very subtle. The truffle /mushroom flavors were wonderful. Highly recommend. I would use a grave separater instead of the baggie thing if you have it.

nancyloveswine's Review

January 28, 2009
This dish is outstanding and it makes a spectacular presentation. I served it to company and everyone loved it. I did not change any of the ingredients but when I make it again, I will use less mushrooms. The 20 oz. called for was too much and it makes the dish a little pricey.