Chervil Cream Recipes

CHICKEN IN HORSERADISH AND CHERVIL SAUCE

Chicken in Horseradish and Chervil Sauce image

Provided by Trina Hahnemann

Categories Chicken Herb Poultry Dinner Horseradish Boil Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 17

Ingredients

1 whole chicken
1 small whole onion
1 carrot
3 bay leaves
1 tablespoon peppercorns
1 tablespoon coarse salt
Sauce
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
For Serving
2 pounds boiled potatoes

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.

CHICKEN WITH CHERVIL SAUCE

Chicken With Chervil Sauce image

Provided by Barbara Kafka

Categories dinner, project, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 teaspoons unsalted butter
1 medium shallot, minced (3 tablespoons)
4 boneless skinless chicken breasts (about 1 1/4 pounds)
1 1/4 cups chicken stock
1 large bunch chervil leaves, all but 12 sprigs minced (about 3 tablespoons)
Kosher salt to taste
2 tablespoons cornstarch

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.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 543 milligrams, Sugar 2 grams, TransFat 0 grams

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