Chicken with Caramelized Onions and Truffled Polenta

Featured by Cimarone Estate Wines in the Gold Wine Club.
Chicken with Caramelized Onions and Truffled Polenta


For the Chicken:
1 whole chicken
1 large handful fresh rosemary sprigs, plus 1 Tbs. rosemary, chopped
2 Tbs. fresh thyme, minced
1 Tbs. fresh sage, minced
1 orange, sliced into rounds
Olive oil
Salt & pepper

For the Polenta:
1 ½ cups course-ground polenta
6 cups water
Olive oil
2 Tbs. salted butter
1 cup grated Parmesan cheese
1 tsp. truffle-infused oil
Salt & pepper


Rinse the chicken and remove the innards. Pat dry and lay the bird on a cutting board with the breasts facing down, then use large kitchen shears (or powerful scissors) to remove the backbone, cutting along one side and then the other. Spread the chicken out until it is lying completely flat, cutting the collarbone if necessary. Rub the bird with olive oil, salt, and pepper and lay breasts-up on top of rosemary sprigs, then rub the breasts, thighs and legs with the chopped rosemary, thyme, and sage. Arrange the orange slices on top of the bird, then cover loosely with plastic wrap and refrigerate for 2 hours.

Preheat the oven to 400 degrees. Remove the chicken from the refrigerator, discard plastic, and slide into heated oven, roasting until juices run clear (about 1 hour, or until your meat thermometer registers 160 degrees). If orange slices start to burn you can cover the chicken loosely with foil, but some char on the fruit is good. Remove from oven, let rest 10 minutes, and serve.

While the chicken is in the oven, cook the polenta. In a medium saucepan, salt the water and bring to a boil. Add the polenta and a glug of olive oil and whisk quickly and thoroughly to prevent lumps, then turn the heat to medium low and simmer uncovered until the polenta is cooked to your liking, 10-20 min. Turn heat to low and stir in the butter until melted, then add the parmesan a bit at a time, whisking after each addition. Add the teaspoon of truffle oil and taste: the truffle flavor should add depth, but not be too obvious or overpowering. Season with salt and pepper, then remove from heat and keep warm until serving.

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