Roast Chicken Marinated in Saffron, Orange and Garlic with Toasted Wild Mushroom Polenta

Ingredients

• 4 pounds meat from a rotisserie chicken 
• 2 cups chicken stock see 
• 3 tablespoons chives finely chopped
• 1 cup cooking wine dry white
• 2 tablespoons parsley fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 4 cloves garlic peeled smashed
• 6 cloves garlic thinly sliced
• 4 servings salt and coarsely ground pepper 
• 0.8 pound mushrooms wild assorted chopped shiitake, oyster, cremini
• 3 tablespoons olive oil 
• 1 small onion peeled quartered
• 1  cranberry-orange relish quartered
• 4 servings orange marinade 
• 1 cup orange juice 
• 6 cups orange juice freshly squeezed
• 0.5 cup parmesan cheese grated
• 1 cup polenta 
• 1 pinch saffron threads 
• 4 servings salt and pepper freshly ground
• 2  shallots diced finely
• 1 tablespoon butter unsalted
• 2 tablespoons butter unsalted cold
• 4 cups water 
• 1 cup white wine 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• baking pan
• roasting pan
• wooden spoon
• cutting board

Directions

1. For the Marinade:Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and let cool.
2. Place chicken in a large baking dish.
3. 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.
4. 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.
5. Brush with more of the marinade.
6. 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.
7. 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.
8. Add the wine and orange juice and reduce by half.
9. Add the chicken stock and reduce by half. Swirl in the butter and add the chives. Season with salt and pepper to taste.
10. Heat oil and butter in a large saute pan over high heat.
11. Add the shallots and cook until soft.
12. Add the mushrooms and cook until golden brown.
13. Add the wine and cook until completely reduced. Season with salt and pepper and fold in the thyme and parsley, set aside.
14. Heat a small saute pan over high heat.
15. 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.
16. Add the mushrooms, cheese and season with salt and pepper. If the mixture is too thick, add more water.