Roast Chicken with Truffle Polenta and Endive Salad

If you read my post from Tuesday on The Red Hen, a delicious Italian place in DC, you know that on our visit there Patrick and I were caught in the happy conundrum of wanting to order everything but really needing to just pick one entree. Roasted Half Chicken with Black Truffle Polenta, Smoky Bacon, Scallions & Warm Frisee Salad had to be sacrificed in order to get the short ribs but I promised Patrick I would try my hand at it the next night.  This is one of my all time favorite things about going to restaurants – being inspired by a menu or decor and then taking it home to put my own twist on it.  This trial run was a winner and will definitely be added to our rotation.  Two things to note – first, I actually had truffle polenta on hand from our trip to Italy but you could easily make regular polenta and flavor it with truffle oil or butter.

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Sure you could just have non truffle polenta but where is the fun in that?  That woodsy, luxe flavor really compliments the chicken so try and find some truffle to jam in there.  Secondly, I could not find frisee so had to go with the curly version of endive (I hear a sigh of relief from my Aunt Carol who is a frisee HATER!).

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I think the endive was a little bitter for this and frisee would have been better but it’s sort of hard to find so I would use any hearty green you can get your hands on.  The bacon and scallions need something that can stand up to them.  This is a whole meal in one so all I added was a nice bottle of Virginia wine from our favorite, Greenhill Winery and Vineyards.  Now just I need to get back to The Red Hen to try the original!

Roast Chicken with Truffle Polenta and Endive Salad (printable version at the end of the post)

Inspiration:  The Red Hen
Special Equipment:  kitchen twine

  • 5 pound chicken, rinsed and patted dry with paper towels
  • a couple of sprigs of herbs (I used sage and thyme)
  • 1 head of garlic, halved lengthwise
  • 5 tablespoons olive oil, divided
  • 1 large scallion or 2 small ones
  • 1 head curly endive or frisee
  • 3 slices of bacon
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon ground mustard
  • 1 cup truffle polenta (or regular polenta)
  • 1 tablespoon butter (or truffle butter or oil if you used regular polenta)

Preheat your oven to 450 degrees.  Salt and pepper the inside of the chicken cavity, then stuff the chicken with the herbs and garlic head.  Tie the legs together with kitchen twine then rub the outside of the chicken with 2 tablespoons of olive oil.  Salt and pepper the chicken and place in a roasting dish or on a cookie sheet.  Roast for 1 1/2 hours – you know the chicken is done when you pierce the skin by the leg and the juices are clear.  Let the chicken rest under tin foil for 10 minutes before slicing.

 

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While the chicken roasts cook the bacon for 5 minutes over medium high heat in a skillet until browned and crispy.  Let drain on paper towels and then crumble the bacon.  Cut off the dark green parts of the scallion and toss.  Cut the light green and white parts into 1 inch lengths, then into thin ribbons lengthwise.

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In a small bowl combine the remaining 3 tablespoons of olive oil, the red wine vinegar and the mustards with a whisk.  Add salt and pepper to taste and set aside.  When the chicken is almost done bring 4 cups of water to a boil, then slowly whisk in the polenta.  Turn the heat down to low and stir often.  After about 15 minutes the polenta should have taken on most of the water and no longer have a grainy texture.  Season with salt and serve with a pat of butter.

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Toss the endive with the dressing, bacon and scallions and serve along the polenta and chicken.

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Roast Chicken with Truffle Polenta and Endive Salad

Special Equipment:  kitchen twine

  • 5 pound chicken, rinsed and patted dry with paper towels
  • a couple of sprigs of herbs (I used sage and thyme)
  • 1 head of garlic, halved lengthwise
  • 5 tablespoons olive oil, divided
  • 1 large scallion, cut in one inch lengths then cut into thin ribbons lengthwise
  • 1 head curly endive or frisee
  • 3 slices of bacon
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon ground mustard
  • 1 cup truffle polenta (or regular polenta)
  • 1 tablespoon butter (or truffle butter or oil if you used regular polenta)

Preheat your oven to 450 degrees.  Salt and pepper the inside of the chicken cavity, then stuff the chicken with the herbs and garlic head.  Tie the legs together with kitchen twine then rub the outside of the chicken with 2 tablespoons of olive oil.  Salt and pepper the chicken and place in a roasting dish or on a cookie sheet.  Roast for 1 1/2 hours – you know the chicken is done when you pierce the skin by the leg and the juices are clear. Let the chicken rest under tin foil for 10 minutes before slicing.

While the chicken roasts cook the bacon for 5 minutes over medium high heat in a skillet until browned and crispy.  Let drain on paper towels and then crumble the bacon. Cut off the dark green parts of the scallion and toss.  Cut the light green and white parts into 1 inch lengths, then into thin ribbons lengthwise.  In a small bowl combine the remaining 3 tablespoons of olive oil, the red wine vinegar and the mustards with a whisk.  Add salt and pepper to taste and set aside.

When the chicken is almost done bring 4 cups of water to a boil, then slowly whisk in the polenta.  Turn the heat down to low and stir often.  After about 15 minutes the polenta should have taken on most of the water and no longer have a grainy texture.  Season with salt and serve with a pat of butter.  Toss the endive with the dressing, bacon and scallions and serve along the polenta and chicken.

 

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