Chicken In Horseradish And Chervil Sauce

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• 1 whole chicken
• 1 small whole onion
• 1 carrot
• 3 bay leaves
• 1 tablespoon peppercorn
• 1 tablespoon coarse salt
• 4 teaspoons butter
• 1 lb jerusalem artichoke, 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

Recipe

• 1 put the chicken in a large casserole with the onion, carrot, bay leaves, peppercorns, and salt. add water to cover , bring to a boil and simmer for 1 hour, or until the meat is . take the chicken from broth _ let cool. strain the broth reserve 2 1/2 cups for the sauce.
• 2 make the sauce. melt the butter in a large pan. add the sliced artichokes and fennel and cook for 2 minutes. sprinkle the flour over the vegetables and stir until the flour and butter have combined. pour in half the reserved chicken broth and stir until smooth. add the remaining chicken broth and the horseradish and bring to a boil. add the cream and salt and pepper and return the sauce to a boil, then decrease the heat to a simmer.
• 3 remove the skin and bones from the chicken. break the meat into medium-size pieces. stir the chicken and chervil into the sauce and let it simmer for a couple of minutes, or until the chicken is heated through. season with salt and pepper and serve with boiled potatoes.