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Chicken in Horseradish and Chervil Sauce
- 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
Directions:View on Epicurious
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