Roasted Chicken with Asiago Polenta and Truffled Mushrooms

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

9 Ratings
9 Reviews

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.

Recipe by Cooking Light December 2004

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:

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

Nutrition Info

Directions

Step 1
Preheat oven to 325°.

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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.

Nutrition Facts

Per Serving:

467 calories; calories from fat 30%; fat 15.8g; saturated fat 5.6g; mono fat 5.9g; poly fat 2.7g; protein 52.4g; carbohydrates 27.5g; fiber 3.4g; cholesterol 135mg; iron 2.9mg; sodium 814mg; calcium 221mg.

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Katrinka

09/24/2012

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

03/04/2011

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

12/24/2010

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

11/03/2010

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

07/25/2010

Excellent, worthy of a holiday meal or dinner guests.

bearnwink

02/08/2010

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

02/08/2010

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

12/27/2009

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

01/28/2009

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.

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Roasted Chicken with Asiago Polenta and Truffled Mushrooms

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (9)

All Reviews for Roasted Chicken with Asiago Polenta and Truffled Mushrooms

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Roasted Chicken with Asiago Polenta and Truffled Mushrooms

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (9)

All Reviews for Roasted Chicken with Asiago Polenta and Truffled Mushrooms