1 whole chicken
1 cup cooking cream
1/4 cup Chardonnay
4-5 pcs. white button mushrooms, quartered
2 cloves garlic, minced
1 tbsp butter
Salt and pepper
Softened butter (to rub on chicken)
Baby spinach (to garnish)
Truffle oil (optional)
Brine
½ liter water
1 head garlic, crushed
1 onion, sliced
1 tbsp black peppercorns
2 bayleaf
3 tbsp sugar
4 tbsp salt
1 lemon, cut in half
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
½ liter ice water
Method
1. Clean the whole chicken and cut in half.
2. Combine the brine ingredients in a pot, except the ice water. Bring to a boil. Cover and turn off the heat. Let sit for 10 minutes.
3. Pour ice water in a bowl. Combine with the brine water and mix well.
4. Put the chicken in a ziplock bag. Pour the brine mixture. Seal and refrigerate for 24 hours.
5. Take out the chicken from the brine and pat dry. Leave inside the fridge uncovered for at least 1 hour to dry. (I left mine for 24 hours)
6. Preheat oven at 190degC.
7. Lightly season both sides with salt and pepper. Press to stick. (Note: The chicken has been brined with salted water so go easy on the seasoning at this stage.)
8. Rub softened butter on the chicken skin.
9. Roast chicken at 190degC or until cooked through.
10. During the last 10 minutes of roasting, prepare the sauce.
11. Melt the butter on the pan. Add in the minced garlic and saute til fragrant.
12. Add the mushrooms and pan fry until brown in color. Season with salt and pepper.
13. Add in the Chardonnay on medium heat and let it boil until reduced in half.
14. Add in the cooking cream and simmer until the sauce has thickened. Adjust seasoning with salt and pepper.
15. Turn off heat. Drizzle with truffle oil if desired.
16. Take out chicken from the oven once cooked and let it rest for at least 5-10 minutes.
17. To plate, pour the sauce on a wide bowl. Put a few leaves of baby spinach and place the chicken on top.