Chicken in horseradish and chervil sauce


Chicken in horseradish and chervil sauce
Serves 4


  • 1 whole chicken (fryer, not roaster)
  • 1 small white onion
  • 1 carrot
  • 3 bay leaves
  • 1 Tablespoon whole peppercorns
  • 1 Tablespoon coarse salt
For the sauce:
  • 2 tablespoons unsalted butter
  • 1 pound Jerusalem artichokes, peeled and sliced
  • 1 fennel bulb, thinly sliced
  • 1 Tablespoon all-purpose flour
  • 6 Tablespoons freshly grated horseradish (you can use prepared if you can't find fresh)
  • ¾ c heavy cream
  • ¼ cup chopped chervil (flat-leaf Italian parsley can be substituted)
  • Salt and pepper
For serving:
  • 2 pounds boiled potatoes
  1. Put the chicken in a large casserole or Dutch Oven with the onion, bay leaves, peppercorns and salt. Add enough water to just cover the chicken, and bring to a boil, reduce heat and simmer, partially covered for about an hour, or until the chicken is cooked through. Skim off any scum that floats to the top.

  2. Carefully remove the chicken from the broth and let cool. Strain the broth and save 2 ½ cups for the sauce. Once the chicken is cool enough to touch, remove and discard the skin and bones. Take both the dark and white meat and shred it into medium size pieces and set aside.

  3. To make the sauce, melt the butter in a large pan. Add the sliced Jerusalem artichokes and fennel and cook for two minutes. Sprinkle the vegetables with the flour and stir until they are combined. Pour in half of the reserved chicken broth and stir until smooth. Add the remaining broth and the horseradish and bring to a boil. Add the cream and salt and pepper to taste. Bring the sauce back up to a boil and then reduce to a simmer. Add the shredded chicken and simmer until heated through. Add the chervil and let cook another minute or so, correct the salt and pepper if necessary, and serve with boiled potatoes.
Adapted from The Scandinavian Cookbook by Trina Hahnemann (April 2009)

About Trina Hahnemann:
Trina loves food. To her, food is a means of having a good time. It should be prepared and enjoyed with respect, great care, and love. In a deeper sense, food is a carrier of social communication between human beings. It carries a story that is representative of the human history. Food represents a vital form of our culture, and Trina believes that through cooking, eating, and exchanging our stories and beliefs we can create a better world.

Trina is vice-chairman of "Zoo Food and Shop A/S," which runs the catering facilities of Copenhagen's Zoo. She is a member of Slow Food, and member of the board of Belly Rebellion.

Trina will be at the Ferry Building on Saturday September 26th from 11:45-12:30pm
Appearance at CUESA: Center for Urban Education about Sustainable Agriculture
One Ferry Building, Suite 50
San Francisco, CA 94111


Trina is holding a book signing tonight (Friday, Sept. 25th):

Omnivore Books
3885 A Cesar Chavez Street
San Francisco, CA 94131
6 - 7 p.m.

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