Roast Chicken Marinated In Saffron, Orange And Garlic With Toasted Wild Mushroom Polenta
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
55
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 cloves
Garlic (peeled and smashed)1 pinch
Saffron1 small
Onion (peeled and quartered)1 cup
White Wine (dry)1 cup
Orange Juice2 cups
Chicken Stock2 tbsps
Butter (unsalted cold)3 tbsps
Chives (finely chopped)3 tbsps
Olive Oil1 tbsp
Unsalted Butter1
Salt1 tbsp
Thyme (chopped fresh)2 tbsps
Parsley (chopped fresh)1 cup
Polenta4 cups
Water1 cup
Grated Parmesan CheeseDirections:
1
For the Marinade: Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and let cool
2
For the Chicken: Place chicken in a large baking dish
3
Brush 1 cup of the marinade over the chicken and inside the cavity
4
Cover and marinate in the refrigerator for at least 4 hours or up to 8 hours
5
Preheat oven to 450 degrees F
6
Remove the chicken from the marinade and place the oranges, garlic and onions in the cavity and truss
7
Season well with salt and coarsely ground black pepper
8
Brush with more of the marinade
9
Place the chicken in a medium roasting pan and roast in the oven for 15 minutes
10
Turn the heat down to 375 degrees and continue roasting for 1 to 1 1/4 hours, basting with the marinade every 15 minutes
11
Remove the chicken to a cutting board and let rest 10 minutes
12
Degrease the pan and place the roasting dish with the drippings on top of 2 burners over high heat
13
Add the wine and orange juice and reduce by half
14
Add the chicken stock and reduce by half
15
Swirl in the butter and add the chives
16
Season with salt and pepper to taste
17
For the Polenta: Heat oil and butter in a large saute pan over high heat
18
Add the shallots and cook until soft
19
Add the mushrooms and cook until golden brown
20
Add the wine and cook until completely reduced
21
Season with salt and pepper and fold in the thyme and parsley, set aside
22
Heat a small saute pan over high heat
23
Add the polenta and toast until lightly golden brown
24
Bring water to a boil in a large saucepan and add 1 tablespoon of salt
25
Slowly whisk in the toasted polenta, and reduce the heat to low
26
Switch to a wooden spoon and continue cooking until the mixture begins to pull away from the pan
27
Add the mushrooms, cheese and season with salt and pepper
28
If the mixture is too thick, add more water