Free Cooking Recipes

The addition of horseradish adds a pungent flavour to this chicken dish; yet it may have your guests trying to identify the ‘mystery ingredient’.

SERVES 4

1 x 2 kg/41/2 lb boiling chicken
1 carrot peeled and chopped
1 onion, peeled
1 bayleaf
8 peppercorns
4 cloves
40 g/1 1/2 oz butter
40 g/1 1/2 oz plain (all purpose) flour
1/4 cup/60 ml/4 tbsp horseradish relish
1/4 cup/50g/2 oz blanched almonds, coarsely
chopped
15 ml/1 tbsp chopped fresh parsley
2/3 cup/90 ml/6 tbsp fromage frais
salt and freshly ground black pepper
25 g/1 oz flaked almonds, to garnish

Directions:

1. Place the chicken in a large pan. Add the carrot, onion, bayleaf, peppercorns and cloves. Pour on enough cold water to cover the chicken. Gradually bring to the boil, then reduce heat and simmer, covered, for 2 to 21/2 hours or until tender.
2. Remove the chicken, skin and joint it and keep warm in a covered serving dish. Strain off and reserve 21/2 cups/600 ml/1 pt of the stock (broth) for the sauce.
3. Melt the butter in a pan and blend in the flour. Cook for a minute. Remove from the heat and gradually blend in the stock (broth). Return to the heat and stir, until thickened.
4. Stir in the horseradish relish, chopped almonds and parsley. Simmer
   for 5 minutes. Add the fromage frais and warm through. Season.
5. Spoon the sauce.over the chicken and garnish with the flaked almonds.
6. Serve immediately, accompanied with fresh garden vegetables.