Doctor's Review: Medicine on the Move

October 21, 2017

The horseradish used in this recipe has a very sharp, peppery taste that is highly versatile.

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Chicken in horseradish and chervil sauce

Horseradish has a very 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 the Scandinavian climate. If you can’t find chervil for the sauce, use parsley.

1 whole chicken

1 small whole onion

1 carrot

3 bay leaves

1 tbsp. (15 ml) peppercorns

1 tbsp. (15 ml) coarse salt

4 tsp. (20 ml) butter

1 lb. (500 g) Jerusalem artichokes, peeled and sliced

1 fennel bulb, sliced

1 tbsp. (15 ml) all-purpose flour

6 tbsp. (90 ml) freshly grated horseradish

¾ c. (180 ml) heavy cream

¼ c. (60 ml) chopped fresh chervil

salt and pepper

Put the chicken in a large casserole with the onion, carrot, bay leaves, peppercorns and salt. Add enough water to cover the chicken, 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 2½ cups (625 ml) for 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 broth and the horseradish, and bring to a boil. Add the cream, salt and pepper, return the sauce to a boil then decrease the heat to a simmer.

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 simmer until the chicken is heated through. Season with salt and pepper, and serve with boiled potatoes. Serves 4.

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