Chicken In Horseradish And Chervil Sauce Recipes

CHICKEN IN HORSERADISH AND CHERVIL SAUCE

Steps:

• 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 cups for the sauce.
• 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.
• 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.

HORSERADISH BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Using a pastry brush, baste each piece of chicken with the oil.
• Place the chicken in a greased 9X13 baking dish.
• Spread 1/2 tablespoon horseradish on the top of each breast.
• Bake, covered for about 30 minutes.
• While the chicken is baking combine the onion powder, horseradish, wine and apricot preserves in a bowl.
• Mix well.
• After 30 minutes, pour the wine sauce mixture over the chicken and bake, uncovered, another 20 to 30 minutes, until chicken is tender.
• Baste the chicken with the sauce every 10 minutes.
• To serve, place the chicken on a platter and pour the sauce over the top.

CHICKEN WITH CHERVIL SAUCE

Steps:

• Melt butter in a medium saucepan over low heat. Add minced shallot, and cook, stirring, for 3 minutes, until limp and translucent.
• Add the chicken to the pan in one layer. Add the stock. Cover and bring to a boil. Turn the chicken. Lower the heat, and simmer, covered, for 8 minutes. Add the minced chervil, turn the chicken again and simmer, covered, for 4 minutes.
• Remove chicken, and keep it warm. Season broth with salt. Mix cornstarch with 1 tablespoon water. Bring broth to a boil. Pour cornstarch mixture into sauce, whisking constantly. Return sauce to a boil, still whisking. Lower heat slightly, and simmer for 2 minutes, whisking.
• Serve the chicken with the sauce and sprigs of chervil.