Roast Chicken Marinated in Saffron, Orange and Garlic with Toasted Wild Mushroom Polenta (Bobby Flay) |
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Prep Time: 285 Minutes Cook Time: 105 Minutes |
Ready In: 390 Minutes Servings: 4 |
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Ingredients:
6 cups freshly squeezed orange juice |
6 cloves garlic, thinly sliced |
pinch saffron |
1 chicken (4 to 5 pounds) |
orange marinade |
1 orange, quartered |
4 cloves garlic, peeled and smashed |
1 small onion, peeled and quartered |
salt and coarsely ground pepper |
1 cup white wine |
1 cup orange juice |
2 cups chicken stock |
2 tablespoons unsalted cold butter |
3 tablespoons finely chopped chives |
3 tablespoons olive oil |
1 tablespoon unsalted butter |
2 shallots, finely diced |
3/4 pound assorted wild mushrooms ( shiitake, oyster, cremini) chopped |
1 cup dry white wine |
salt and freshly ground pepper |
1 tablespoon chopped fresh thyme |
2 tablespoons chopped fresh parsley |
1 cup polenta |
4 cups water |
1/2 cup grated parmesan cheese |
Directions:
1. Marinade:
2. Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and let cool.
3. Chicken:
4. Place chicken in a large baking dish. Brush 1 cup of the marinade over the chicken and inside the cavity. Cover and marinate in the refrigerator for at least 4 hours or up to 8 hours. Preheat oven to 450 degrees F. Remove the chicken from the marinade and place the oranges, garlic and onions in the cavity and truss. Season well with salt and coarsely ground black pepper. Brush with more of the marinade. Place the chicken in a medium roasting pan and roast in the oven for 15 minutes. Turn the heat down to 375 degrees and continue roasting for 1 to 1 1/4 hours, basting with the marinade every 15 minutes. Remove the chicken to a cutting board and let rest 10 minutes. Degrease the pan and place the roasting dish with the drippings on top of 2 burners over high heat. Add the wine and orange juice and reduce by half. Add the chicken stock and reduce by half. Swirl in the butter and add the chives. Season with salt and pepper to taste.
5. Polenta:
6. Heat oil and butter in a large saute pan over high heat. Add the shallots and cook until soft. Add the mushrooms and cook until golden brown. Add the wine and cook until completely reduced. Season with salt and pepper and fold in the thyme and parsley, set aside. Heat a small saute pan over high heat. Add the polenta and toast until lightly golden brown. Bring water to a boil in a large saucepan and add 1 tablespoon of salt. Slowly whisk in the toasted polenta, and reduce the heat to low. Switch to a wooden spoon and continue cooking until the mixture begins to pull away from the pan. Add the mushrooms, cheese and season with salt and pepper. If the mixture is too thick, add more water.
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