Chicken in Horseradish and Chervil Sauce

Chicken in Horseradish and Chervil Sauce
Photo by Lars Renek

Ingredients

  • 1 pound Jerusalem artichokes, peeled and sliced
  • ¼ cup chervil
  • 1 fennel bulb
  • 3 bay leaves
  • 1 carrot
  • pepper
  • 6 tablespoons horseradish
  • + 9 more ingredients
    • ¾ cup heavy cream
    • 1 tablespoon coarse salt
    • 1 tablespoon peppercorns
    • 2 pounds potatoes
    • Salt
    • 1 tablespoon all-purpose flour
    • 4 teaspoons butter
    • 1 whole chicken
    • 1 small whole onion

Put the chicken in a large casserole with the onion, carrot, bay leaves, peppercorns, and salt. Add enough water to cover the chicken, then bring to a boil and simmer for 1 hour, or until the meat is white. Carefully lift the chicken from the broth and let cool. Strain the broth and save 2 1/2 cu...

View full recipe at Epicurious

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