You will need
For the brine(optional)
1/8 cup salt
2 tablespoon sugar
1 quart ( more maybe needed depending on the amount of chicken being brine and the size of your bowl)
3-4 Bay leaves
1 tablespoon juniper berries
1/2 tablespoon pepper corns
1 teaspoon coriander seeds
1/2 lemon, squeezed
1/2 medium onion, cut in half
2-3 pound raw whole chicken
1) Mix all the ingredients together in a bowl or a pot, add the chicken and let sit in the fridge overnight.
For the Chicken
2-3 pound chicken brined1 teaspoon salt
1 teaspoon pepper
2 tablespoon butter
1) Remove the chicken from the brine and dry with paper towel
2) Heat a oven proof skillet (I used a cast iron pan), melt 2 tablespoon butter
3) Salt and pepper both sides of the chicken and add to the hot pan, breast side down
4) Cook for 3-4 minutes or until lightly browned, turn over and cook another 2-3 minutes. Place in the oven for 1 hour or until juices run clear.
5) When chicken is cooked and out of the oven let rest. Remove chicken from saute pan and allow it to rest on a board or plate.
For the Sauce
1lb fresh mushrooms sliced
1/4 cup water
1/2 tablespoon butter
1/2 teaspoon lemon juice
1/4 teaspoon salt
1 cup whipping cream
1/2 tablespoon corn starch mixed together with 1 tablespoon cream
1 green onion diced
1/ 3 cup medium-dry port or a red wine of your choice
1/4 cup cognac (optional)
1) When the chicken is almost done, bring water, lemon juice, salt and butter to a boil. Add the mushrooms, cover and boil for 8 minutes. Drain the mushrooms, reserve the cooking liquid. Place the mushroom back into the sauce pan, add the cream and the cornstarch mixture. Simmer for 2 minutes, season with salt and pepper and remove from heat.
2) Remove all but 2 tablespoon of the fat and juices from the saute pan used to cook the chicken. Re-heat pan.
3) Saute green onions for 1 minute, add the port and the mushrooms cooking liquid. Boil the sauce down till there is about 1/4 cup of liquid left. Add the cream and mushrooms, cook for 2-3 minutes more. Salt and pepper to taste, add a few drops of lemon juice.
*optional, if you wish to skip this step just pour the sauce over the chicken and proceed with the rest of the recipe.
Adam and I made sandwhiches out of the leftovers.