Chicken in horseradish and chervil sauce

Chicken in horseradish and chervil sauce

The Scandinavian Cookbook
Lars Ranek

Horseradish has a very special sharp, peppery taste that is highly versatile. It can be used in sauces and dressings, or just shredded and sprinkled on a cold piece of meat with mustard and served on a slice of bread. Horseradish grows very well in our climate. If you can’t find chervil for the sauce, use parsley.


Quantity Ingredient
1 whole chicken
1 small whole onion
1 carrot
3 bay leaves
1 tablespoon whole peppercorns
1 tablespoon coarse salt
1kg potatoes, boiled, to serve


Quantity Ingredient
20g butter
400g jerusalem artichokes, peeled and finely sliced
1 fennel bulb, sliced
1 tablespoon plain wheat flour
600ml chicken broth, from cooking the chicken
6 tablespoons freshly grated horseradish
200ml double cream
4 tablespoons chervil, chopped


  1. 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 the boil and simmer for 1 hour. Carefully lift the chicken from the broth and leave to cool. Strain the broth and save 600 ml for the sauce.
  2. Melt the butter in a large saucepan. 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 chicken broth and stir until smooth. Add the remaining chicken broth and the horseradish and bring to the boil. Add the cream and some salt and freshly ground pepper and return the sauce to the boil, then reduce the heat to a simmer.
  3. Remove all the chicken flesh from the bones and divide it into medium-sized pieces. Stir the chicken and chervil into the sauce and let it simmer for a couple of minutes or until the chicken is hot through. Season to taste with salt and pepper and serve with boiled potatoes.
Trine Hahnemann
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