Chicken in Horseradish and Chervil Sauce

Name: Chicken in Horseradish and Chervil Sauce
Yield: Serves 4
Ingredients: 1 whole chicken; 1 small whole onion; 1 carrot; 3 bay leaves; 1 tablespoon peppercorns; 1 tablespoon coarse salt; 4 teaspoons butter; 1 pound Jerusalem artichokes, peeled and sliced; 1 fennel bulb, sliced; 1 tablespoon all-purpose flour; 6 tablespoons freshly grated horseradish; 3/4 cup heavy cream; 1/4 cup chopped chervil; Salt and pepper; 2 pounds boiled potatoes

By Trina Hahnemann

August 6, 2009

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Chicken in Horseradish and Chervil SauceLars Renek

Horseradish has a very special sharp, peppery taste that is highly versatile. It can be used in sauces and dressings, or just shredded and sprinkled on a cold piece of meat served on a slice of bread with mustard. Horseradish grows very well in our climate. If you can't find chervil for the sauce, use parsley.

Recipe notes

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