Roasted Chicken with Asiago Polenta and Truffled 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.

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 1/2  teaspoons  finely chopped fresh thyme
• 2  teaspoons  fresh orange juice
• 1/4  teaspoon  salt
• 1/4  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
• 1/2  cup  white wine
• 2  teaspoons  all-purpose flour
• Mushrooms:
• 2  teaspoons  butter
• 1/2  teaspoon  salt
• 1/4  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
• 3/4  cup  water
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 3/4  cup  instant dry polenta
• 1/2  cup  (2 ounces) grated Asiago cheese

Preparation

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 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.

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.

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.

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.

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.

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.