Introduction
Discover the delightful fusion of flavors in our “Chicken in Horseradish and Chervil Sauce” recipe. This classic dish promises to satisfy your palate with a unique blend of zesty horseradish, tender chicken, and delicate chervil.
Tips for this Recipe
For an even distribution of the sauce, let the chicken simmer in the prepared mixture. Preheating the skillet ensures a crisp exterior without overcooking the meat.
Why you will love this recipe
The harmony between the robust flavors of horseradish and the subtle notes of chervil creates an unforgettable taste experience. This dish also offers a healthy alternative, using fresh vegetables like Jerusalem artichokes.
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
Adviced Equipment
- Chef Knife (Amazon Basics – Large Kitchen Shears)
- Cutting Board (OXO Bamboo Cutting Board Set)
- Measuring Cups and Spoons (Kenwood Stainless Steel Cooking Measures Set, 1 Cup/2 Tbsp/1 Tsp)
- Mixing Bowls (Pyrex Glass Mixing Bowl – 5 Qt)
- Large Skillet or Frying Pan (T-fal Classic Series Aluminum Nonstick Round Frying Pan, 10″ Lidless)
- Stirring Spoon
- Food Processor (KitchenAid Artisan Series Stand Mixer with Bowl Set – 4 Qt Capacity)
- Blender (BLACK+DECKER BL23STC Electric Coffee Grinder, Built-in Blender/Juicer)
- Sieve or Strainer
- Food Storage Containers (Pyrex Glass Stackable Container Set – 5 Qt)
History of the Recipe
The origins of “Chicken in Horseradish and Chervil Sauce” can be traced back to French cuisine, where horseradish is a common ingredient. The inclusion of chervil adds an extra layer of sophistication that complements the strong flavors of horseradish.
Fun Facts about this Recipe
Did you know? Chervil is considered a “queen’s herb” in French gastronomy, prized for its delicate taste and appearance. Horseradish, on the other hand, was introduced to Europe from Eastern Asia around the 16th century.