Roasted Chicken With Asiago Polenta And Truffled Mushrooms

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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

2 teaspoons butter

1/2 teaspoon salt

12 ounces mixed wild mushrooms, sliced (about 8 cups)

1 (8-ounce) package presliced mushrooms

2 teaspoons truffle oil

2 cups fat-free milk

3/4 cup water

3/4 cup instant dry polenta

1/2 cup (2 ounces) grated Asiago cheese

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