Roast Chicken Marinated In Saffron, Orange And Garlic With Toasted Wild Mushroom Polenta Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1196
FAT
196%
CHOL
105%
SOD
38%

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Ingredients for 4 servings

Salt and freshly ground pepper

Orange marinade

2 shallots, finely diced

1 cup dry white wine

1 orange, quartered

3 tablespoons olive oil

Salt and coarsely ground pepper

2 tablespoons unsalted cold butter

1 cup polenta

6 cups freshly squeezed orange juice

2 tablespoons chopped fresh parsley

1/2 cup grated Parmesan cheese

Pinch saffron

2 cups chicken stock

3 tablespoons finely chopped chives

1 chicken (4 to 5 pounds)

3/4 pound assorted wild mushrooms (shiitake, oyster, cremini) chopped

1 tablespoon unsalted butter

1 cup orange juice

1 tablespoon chopped fresh thyme

4 cups water

1 cup white wine

4 cloves garlic, peeled and smashed

1 small onion, peeled and quartered

6 cloves garlic, thinly sliced

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