Roasted Chicken with Asiago Polenta and Truffled Mushrooms Recipe

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Roasted Chicken with Asiago Polenta and Truffled Mushrooms
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Ingredients
25
Count
Nutrition
390
Calories
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Ingredients:

Directions:

  1. Preheat oven to 325°.
  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.
  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.
  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.
  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.
  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.
  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 389.86 Kcal (1632 kJ)
Calories from fat 123.81 Kcal
% Daily Value*
Total Fat 13.76g 21%
Cholesterol 183.37mg 61%
Sodium 2018.39mg 84%
Potassium 562.94mg 12%
Total Carbs 46.82g 16%
Sugars 19.81g 79%
Dietary Fiber 1.53g 6%
Protein 21.63g 43%
Vitamin C 24.3mg 41%
Vitamin A 2.9mg 96%
Iron 4mg 22%
Calcium 164.6mg 16%
Amount Per 100 g
Calories 67.47 Kcal (282 kJ)
Calories from fat 21.43 Kcal
% Daily Value*
Total Fat 2.38g 21%
Cholesterol 31.73mg 61%
Sodium 349.3mg 84%
Potassium 97.42mg 12%
Total Carbs 8.1g 16%
Sugars 3.43g 79%
Dietary Fiber 0.26g 6%
Protein 3.74g 43%
Vitamin C 4.2mg 41%
Vitamin A 0.5mg 96%
Iron 0.7mg 22%
Calcium 28.5mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.6
    Points
  • 10
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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