Chicken in Horseradish and Chervil Sauce

Ingredients

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

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